Casseroles/ Kid-Friendly Recipes/ Vegetable Sides/ Vegetarian Recipes

Mom’s Best Mashed Potato Pie

Mom’s Best Mashed Potato Pie,  known as Gatto di Patate, is basically a Neapolitan potato pie recipe made with simple ingredients such as mashed potatoes, eggs, mozzarella, parmigiana and pecorino cheeses, butter, milk and ham.  A delicious recipe for those who love a great potato pie!


Ok,  this is not low in calories. However, it’s sooooo delicious and creamy–who cares!  Baked with pieces of cured ham and melted mozzarella mixed with mashed potatoes in a pie form or as a casserole, your family and friends will be eating and going back for more!

The taste and texture of this baked potato pie is so light and creamy with a crispy crust on top!  Mmmm!  It is very similar to a potato croquette, but without the frying!  Omit the ham inside and it becomes a vegetarian version.

Today, this is still one of our favorite dishes.  Everyone loves mom’s potato pie!  Even the kids!  We usually make this “Gatto” for gatherings with family and friends and it goes very quickly!   Even on a smaller scale, it’s a great recipe to whip up as an easy dish using your leftover mashed potatoes from the night before.

Plus, this makes a wonderful side dish for the holidays too!  Enjoy!


Here’s are a few Tips: To get a creamy mixture from the potatoes when mashed, use an immersion hand-stick blender or a hand mixer.  If you don’t have one, we highly recommend using either one to blend the potatoes into a smooth and creamy texture. Then continue with the recipe.  Also, you can divide the potato mixture into 2 smaller foil trays, bake them, then freeze the trays for future dinners.  When you need one, just take a tray out in the morning, allow it to defrost on the counter. When you get home from work, reheat in oven uncovered for 30 minutes, or until it’s well heated through.

 

Mom’s Best Mashed Potato Pie

  • 5 lbs.  Idaho potatoes – peeled then chopped
  • 1/4 pound sliced Ham – chopped
  • 1 (16oz)  Mozzarella – chopped (you may use low-fat)
  • 4  large whole eggs – lightly beaten
  • 1 cup Pecorino Romano Cheese – grated
  • 1 cup Parmesan cheese – grated
  • 1 cup of 1% low-fat milk
  • 2 Tbsp. fresh Italian parsley, finely chopped
  • 1 stick butter – salted (we used Smart Balance Butter)
  • 1 cup plain bread crumbs or GF bread crumbs
  • 1/2 tsp. fresh ground pepper
  • NO salt

1.  Peel and chop potatoes. In a large pot of boiling water, add the potatoes and boil for about 25 to 35 minutes, or until the potatoes are soften.  Drain in a colander.  Place potatoes back into the pot.

2.  Add the butter and mash the potatoes until well mashed.
Using an immersion hand-stick blender, or an electric hand mixer, and beat the potatoes to a smooth and creamy texture for about 2 minutes.  Stir in chopped mozzarella, milk, eggs, ham, and parsley.
Using a large spoon to mix well.  Add the grated cheese and fresh ground pepper.  Mix well again.

3.  Using an 16-inch rectangular deep casserole pan, ceramic or stainless steel.  Butter the bottom and sides of the pan.  Scatter 1/2 cup of bread crumbs and shake the pan until entire surface is covered with bread crumbs.

4.  Pour the mashed potato mixture and spread even in the pan.  Scatter some chopped pieces of butter on top.  Scatter the remaining 1/2 cup of bread crumbs on top.

5.  Bake at 350 degrees.  Uncovered, for ONE hour, or until the top is golden brown.
Cool for 10 minutes. Cut into square pieces.

Serves 8 to 12

Mom's Best Mashed Potato Pie
Author: 
Recipe type: Vegetable Side Dish / Holiday Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 12
 
Mom's Best Mashed Potato Pie, known as Gatto di Patate, is basically an Italian potato pie recipe made with simple ingredients such as mashed potatoes, eggs, mozzarella, parmigiana and pecorino cheeses, butter, milk and ham. A delicious recipe for those who love a great potato pie!
Ingredients
  • 5 lbs. Idaho potatoes - peeled then chopped
  • ¼ pound sliced Ham - chopped
  • 1 (16oz) Mozzarella - chopped (you may use low-fat)
  • 4 large whole eggs - lightly beaten
  • 1 cup Pecorino Romano Cheese - grated
  • 1 cup Parmesan cheese - grated
  • 1 cup of 1% low-fat milk
  • 2 Tbsp. fresh Italian parsley, finely chopped
  • 1 stick butter - salted (we used Smart Balance Butter)
  • 1 cup plain bread crumbs or GF bread crumbs
  • ½ tsp. fresh ground pepper
  • NO salt
Instructions
  1. Peel and chop potatoes. In a large pot of boiling water, add the potatoes and boil for about 25 to 35 minutes, or until the potatoes are soften. Drain in a colander. Place potatoes back into the pot.
  2. Add the butter and mash the potatoes until well mashed.
  3. Using an immersion hand-stick blender, or an electric hand mixer, and beat the potatoes to a smooth and creamy texture for about 2 minutes. Stir in chopped mozzarella, milk, eggs, ham, and parsley.
  4. Using a large spoon to mix well. Add the grated cheese and fresh ground pepper. Mix well again.
  5. Using an 16-inch rectangular deep casserole pan, ceramic or stainless steel. Butter the bottom and sides of the pan. Scatter ½ cup of bread crumbs and shake the pan until entire surface is covered with bread crumbs.
  6. Pour the mashed potato mixture and spread even in the pan. Scatter some chopped pieces of butter on top. Scatter the remaining ½ cup of bread crumbs on top.
  7. Bake at 350 degrees. Uncovered, for ONE hour, or until the top is golden brown.
  8. Cool for 10 minutes. Cut into square pieces.
  9. Serves 8 to 12
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13 Comments

  • Reply
    Tricia @ saving room for dessert
    May 14, 2012 at 3:54 pm

    All I can say is wow. Your Mom rocks! These looks and sound amazing 🙂 Hope you had a great weekend.

  • Reply
    Kitchen Belleicious
    May 15, 2012 at 4:24 pm

    it looks wonderful! GO moM!

  • Reply
    Anonymous
    March 30, 2013 at 1:36 pm

    I'm cooking for Easter tomorrow and I am definitely going to try this recipe – sounds great!!

  • Reply
    Abbe@This is How I Cook
    September 12, 2013 at 4:35 pm

    Nothing better than mashed potatoes except maybe pie. You have both!

  • Reply
    Joanne
    September 13, 2013 at 11:21 am

    This is some serious comfort food! Stick to your ribs good.

  • Reply
    Abby
    September 30, 2014 at 11:21 pm

    Love this dish. I just wrote about your recipe in my blog, thanks for such a great recipe!

    http://chefabs.blogspot.com

    • Reply
      annaliz
      October 1, 2014 at 3:44 pm

      Thank you Abby! So glad you enjoyed this recipe!!

  • Reply
    Val
    November 24, 2014 at 11:56 am

    You had me at mashed potato pie – I'm making this immediately.

    • Reply
      annaliz
      November 24, 2014 at 1:17 pm

      Hi Val! We know you are going to love this mashed potato pie! Have a great week!

  • Reply
    Amy
    March 1, 2016 at 1:35 am

    Hi there! We have a similar recipe in my family on my mother's father's side. From what I understand, no one knows how to spell the name pronounced "cutdaw". At least thats how I've heard it pronounced growing up.We also don't know the origin. This recipe of yours is the closest I've seen to it. Ours is 2 large potatoes, cream cheese and 6 eggs with the bread crumb and parm cheese crust. I noticed the name of yours and it also looks like it might be the same. How are you pronouncing what yours is called? And the origin? Thank you so much!

    • Reply
      annaliz
      March 1, 2016 at 6:14 pm

      Hi Amy! I had to call my mom and ask her how this recipe came about because we had no clue either.
      First, the name is in the Neopolitan dialict and it's pronounced as "got- toe" and it was originally a name for the bridal cake, and then later the name was adapted to this dish made with potatoes, as Gatto di patate, because it resembled the bridal cake – "sheet of cake " with a Light yellow color inside and a smooth and creamy texture. And my grandmother Anna ( who I am named after) and my great grandmother both made this pie. So I know it's been around over a century. It's interesting how recipes come about and thank you for asking – now we all know a little more about the history of this recipe! Thanks again!!

  • Reply
    Kathy Ramos
    March 4, 2016 at 8:40 am

    This looks delectable! Thank you so much for sharing. 🙂

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