Mashed Potato Pie

Mashed Potato Pie (Serves 10)

My family’s mashed potato pie filled with mozzarella and pecorino cheeses is a truly perfect side dish.  We love it for holidays like Thanksgiving, because it can be made in advance, but honestly it is great any day of the week.  If you make it ahead of time, store it in the refrigerator, and bake it right before serving.


5 lbs. Potatoes 

8 oz. Mozzarella, Shredded

2 cups of Whole Milk 

1 stick (8 tbsp)of Butter plus 2 Tbsp. 

1 ¼ cup Grated Pecorino Romano

1 tsp. Salt  

½ tsp. Pepper

1 Tbsp Olive Oil

4 tbsp. Plain Bread Crumbs

2 Eggs, Beaten


Put the potatoes in a large pot and cover with water. Put at high heat and bring to a boil. Once it starts boiling, lower the heat, and cook the potatoes until they are cooked through. Preheat the oven to 375°

Drain the potatoes well and cool. Peel the skin off each potato. Put the potatoes back in the pot and mash using a potato masher. Add the mozzarella, whole milk, one stick of butter(sliced), and the grated Pecorino Romano cheese. Season with salt and pepper.  In a 13 x 9 pan. pour the olive oil and grease the sides and bottom. Put the breadcrumbs in the pan. Shake them around to coat the edges and bottom of the pan almost like a crust. Put the mashed potato mixture into the dish. Top it with the beaten eggs. Make sure you spread the eggs over the top of the entire pie evenly. Sprinkle the bread crumbs evenly over the top of the pie. Cut up 2 tablespoons of butter into tiny pieces and place them around the top of the pie as well. Cover with a piece of aluminum foil and put in the oven for a half hour. Remove the aluminum foil to get the top of the pie crusty. About 10 minutes. Remove from the oven and serve. NOTE…You can make this a day in advance. Then bake before serving.

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