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6
Mashed Potato Pie
◆
54
Side diSheS
1 tablespoon unsalted butter,
softened
¼ cup fresh breadcrumbs
¾ cup freshly grated Parmesan,
divided
3 cups cooked potato pulp,
or leftover mashed potatoes
1½ cups lowfat sour cream
¾ cup lowfat ricotta
2 large eggs, lightly beaten
1 green onion, cut into ½-inch slices
3 cups very hot water
Makes 6 to 8 servings
Generously butter the bottom and sides of a 2-quart soufflé dish. Combine
breadcrumbs and 2 tablespoons Parmesan. Sprinkle mixture on bottom and sides
of prepared dish. Reserve excess crumbs. Cut a piece of aluminum foil about 24
inches long. Fold in half lengthwise, then fold in half again two more times to cre-
ate a strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve.
In a large bowl, using a Cuisinart
®
SmartPower
™
Hand Mixer on low speed, com-
bine potatoes, sour cream, ricotta, eggs, remaining Parmesan and green onion.
Transfer to prepared soufflé dish. Top with reserved crumb mixture. Set the dish
in the center of the long strip of folded foil and bring up the sides to meet – twist
together to form a handle.
Place rack in ceramic pot of a Cuisinart
®
Slow Cooker. Place soufflé dish on rack,
using the foil cradle to help lift the dish, and carefully lower the dish into the pot
and place on the rack. Carefully pour water into the bottom of ceramic pot. Cover
and cook on Low using the Timer function, for 5 hours. Potatoes will be puffed and
slightly brown on the top. Slow Cooker will automatically switch to Warm until
ready to serve. Remove the soufflé dish from the slow cooker, using the foil strips
to lift up.
Nutritional information per serving (based on 8 servings):
Calories 264 (38% from fat) • carb. 28g • pro. 13g • fat 11g • sat. fat 7g
• chol. 42mg • sod. 344mg • calc. 334mg • fiber 2g
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