Italian Mashed Potato Pie
2 lb.(6 med.) potatoes peeled
2 tbs.bread crumbs
1 tbs. margarine,oil or butter
1 scant tsp. tomato paste
1/3 cup freshly grated parmesan cheese
veg. oil for pan
1/2 cup 2% fat milk
1 large garlic clove, minced
Cut the potatoes into chunks if they are large. Boil gently in salted water, covered, or steam until tender, about 30 minutes.
Meanwhile, preheat the oven to 350 . Oil a 10 inch cake pan or quiche pan and sprinkle with bread crumbs.
When the potatoes are tender, drain and place in a bowl. Add the margarine and mash with a potato masher. Gradually blend in the milk, beating with a wooden spoon or a whisk. When the milk is incorporated, stir in the beaten egg, salt, paprika, tomato paste, garlic, and pepper to taste. Stir in 1/4 c of the Parmesan.
Transfer to the prepared pan and sprinkle the remaining Parmesan over the top. Bake in the preheated oven for 40 minutes or until the mixture is firm and the top is browned. Remove from the heat and allow to cool 15 minutes before slicing or cool completely, this also tastes good room temperature.
1 (32 oz. bag)frozen hashbrown potatoes
1 c. sour cream
2 small cans cream of potato soup
16 oz. shredded cheddar cheese
Mix all ingredients in a large mixing bowl. Place in a 9x13 baking dish. Bake at 350 for 1 hr. or until hot and bubbly.