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–+ servings
White Potato Pie Recipe With Historic Maryland Roots
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Maryland Historic White Potato Pie Recipe

White potato pie recipe has a light creamy custard of mashed white potatoes, with freshly grated ginger and a bit of rum. 
Course Dessert
Cuisine American
Keyword White Potato Pie
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Equipment

  • pie dish or tart pan
  • potato masher or immersion blender
  • Electric mixer

Ingredients

  • Pie Shell Ingredients
  • 8 tbsp Unsalted butter cold
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 1 tbsp Lemon zest
  • 1 tbsp Lemon juice
  • 1 Egg beaten
  • 1 1/2 cup All purpose flour extra for dusting
  • White Potato Custard Ingredients
  • 2 cups White mashed potatoes about 2 large potatoes
  • 6 tbsp Unsalted butter room temperature
  • 3/4 cup Sugar
  • 1/2 tsp Salt
  • 4 Eggs
  • 1 tbsp Ginger freshly grated
  • 1/3 cup Heavy cream
  • 1/3 cup Whole milk
  • 2 tbsp Rum
  • 1/4 tsp Nutmeg
  • Optional Topping
  • 1/2 cup Whipping cream
  • 2 tbsp Icing sugar

Instructions

  • Place the peeled and rough chopped white potatoes in a saucepan, cover with water, bring to a boil, lower, cover and cook until fork tender. 
    Drain the water and with a potato masher, mash the potatoes while still hot and in the pan. Leave to cool. 
  • Making The Pie Crust
  • Place butter, flour, sugar, lemon zest and salt in a large bowl and with a fork or pastry cutter (or a food processor), blend until resembling coarse meal.
  • In a small bowl, whisk the lemon juice and egg together. Slowly incorporate the egg/lemon mixture into the flour/butter mixture. If the dough is too wet, sprinkle more flour and work it in, if too dry, drizzle cold water in to bring the dough to a smooth, not sticky ball.
    Once the dough has formed a ball, transfer it to a floured surface and roll it out to fit the pie dish or tart pan. Gently transfer the pie dough to the pie dish, press and form the crust in the decorative manner you choose. Set in the fridge while making the potato custard. 
  • Making The Pie Filling
  • Preheat the oven to 350
  • Transfer the cooled mashed white potatoes to the bowl of a mixer, or large bowl if using a hand mixer. 
    Add the soft butter, sugar and salt. Whisk until creamy and any potato lumps are completely whisked into a creamy consistency. 
    Whisk in the eggs, one at a time. 
    Whisk in the remaining filling ingredients until the custard batter is creamy and smooth. 
  • Remove the pie crust from the fridge and set on a baking sheet. With a fork press a few pricks on the bottom of the crust. 
    Pour the potato custard into the prepared pie shell and bake until the top of the pie is firm, about 50/55 minutes. Cool on a wire rack. 
  • Optional topping - Whisk the whipping cream and icing sugar together until firm peaks appear and keep in the fridge until ready to serve.
    For an added garnish, candied edible flowers can be served on top, depending on the time of year and occasion.

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