Bev recently noted the lack of a potato peel pie recipe in our book. This oversight was remedied on the book’s website at Random House. I highly recommend checking it out. I decided to make my own potato peel pie today, leaning heavily on the last sentence in the given recipe.
I used six homegrown potatoes, three white, three red. The peels from six potatoes only just covered the bottom of the pie plate. I had to spread these out to get coverage. In hindsight, I’d say this is of little importance.
Um…ew. Looks like pumpkin or squash. Not a fan, I’m sorry to say.
I used just three teeny-tiny beets, rather than the 1-1 ratio recommended in the recipe (our beets did poorly this year), and mashed in butter, milk, salt, and pepper.
To the mashed potatoes and beets, I then added in random quantities: thyme, rosemary, grated horseradish (not enough), sauteed onions, eggs, flour, and cheddar cheese. Recipe, schmecipe.
I baked it at 350-degrees until it stopped jiggling when gently shaken.
The verdict: Yum!
All right. Who else will have a go? Send me pics, or even a recipe if you’re the type who measures, and I’ll share them here.