Moms Best Mashed Potato Pie

BeA piece of our Moms Mashed Potato Pie on a white plate. 2sistersrecipes.com

Moms 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, pecorino cheeses, butter, milk, and ham.  This a delicious recipe for those who love a great potato pie! Perfect for gatherings and holidays.

 

Ok, our mom’s best-mashed potato pie 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 are so light and creamy with a crispy crust on top! What’s not to love? 

It’s amazingly delicious!

Our potato pie is very similar to a potato croquette but without frying!

 

Moms Best Potato Pie by 2sistersrecipes.com

Everyone loves Mom’s Best Mashed 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.

Toss in some additional ingredients and mix until the mixture is creamy, then bake!

Moms Best Mashed Potato Pie makes a wonderful side dish for the holidays too!

Your family will love this potato pie.  It is such a delicious dish! 

I bet this casserole will be one of the first things that will disappear from your Thanksgiving or Christmas buffet.  It’s a winner!!

Our recipe makes a large casserole, perfect to feed a crowd.  It pairs perfectly with our mom’s best chicken piccata.  And it reheats beautifully too!

Try this recipe!  Today, this is still one of our favorite dishes and we hope it will be yours as well.

ENJOY!!

 

Cook’s Notes and Tips:

  • To get a creamier mixture from mashed potatoes, use an immersion hand-stick blender or a hand mixer.  They work best.  Then continue with the recipe.

  • You can omit the ham inside and it becomes a “vegetarian” version.

  •  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, and allow it to defrost on the counter for several hours.  When you get home from work, reheat in the oven uncovered for 30 minutes, or until it’s well heated through.

 

*See Our Full Recipe Card Below!

Ingredients for Mom’s Best Mashed Potato Pie:

For mom’s best-mashed potato pie, you will need the following :

  • 5 lbs.  Idaho potatoes – peeled then chopped

  • 1/4 pound sliced Ham – chopped

  • 1 (16 ounces)  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

Directions to Moms Best Mashed Potato Pie:

1.  Peel and chop potatoes. In a large pot of boiling water, add the potatoes and cook for about 25 to 35 minutes, or until the potatoes are softened.  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, beat the potatoes to a smooth and creamy texture for about 2 minutes.  

3. Stir in chopped mozzarella, milk, eggs, ham, and parsley.
Use a large spoon to mix well.  Add the grated cheese and fresh ground pepper.  Mix well again.

4. Use a 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 the entire surface is covered with bread crumbs.

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

6.  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

You may enjoy these tasty casseroles too! 

Options to serve it with…

 
Yield: 8 to 12 servings

Mom's Best Mashed Potato Pie

Moms Best Potato Pie by 2sistersrecipes.com

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!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 5 lbs. Idaho potatoes - peeled then chopped
  • 1/4 pound sliced Ham - chopped
  • 1 (16-ounces) 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

Instructions

  1. Peel and chop potatoes. In a large pot of boiling water, add the potatoes and cook for about 25 to 35 minutes, or until the potatoes are softened. 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, beat the potatoes to a smooth and creamy texture for about 2 minutes.
  4. Stir in chopped mozzarella, milk, eggs, ham, and parsley. Using a large spoon to mix well.
  5. Then add the grated cheese and fresh ground pepper. Mix well again.
  6. Using a 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 the entire surface is covered with bread crumbs.
  7. Pour the mashed potato mixture and spread evenly in the pan. Scatter some chopped pieces of butter on top. Scatter the remaining 1/2 cup of bread crumbs on top.
  8. Bake at 350 degrees. Uncovered, for ONE hour, or until the top is golden brown.
  9. Cool for 10 minutes. Cut into square pieces.
  10. Serves 8 to 12

Nutrition Information:

Yield:

12 servings

Serving Size:

1 serving
Amount Per Serving: Calories: 353Total Fat: 13.4gCarbohydrates: 35.3gProtein: 19.6g
© 2 sisters recipes
Category: Sides


 

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Mom's Best Mashed Potato Pie by 2sistersrecipes.com

 

Hello friends!  Are you cooking or baking with us?  If you make our Moms Best Mashed Potato Pie, let us know and leave a comment and a star rating on the recipe card!  Have fun and snap a photo and hashtag it on Instagram; be sure to tag us @2sistersrecipes.

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This recipe was originally posted in 2013, and all photos and content are the same.

Thanks for stopping by! ๐Ÿ™‚

xo anna and liz

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27 Comments

  2. looks delishous. did you omit the milk in the instructions? they are in the ingredients. I’m sure they should be added with the butter and then mashed until smooth. thank you for the recipe.

    Reply

    1. Hi Caroline! thanks so much. The milk is in the instructions along with the mozzarella, which comes after the add the “butter and mash” the potatoes until smooth. I hope this helps! thanks again.

      Reply
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  4. I just did this mashed potato pie and it came super delicious! I only added an extra Wudy sausage in the mix otherwise I followed your recipe to the letter! Well done for posting it!!

    Reply

    1. Hi Ivan! Thank you so much!! Welcome to our website, it’s so nice to meet you!
      So glad you had a terrific outcome with our recipe, and love your extra ingredient added in there too! Thanks again!

      Reply

    1. Hi Margy! Yes, you can make it the day before, but we recommend to bake it too. Then you can reheat it the next day, and it will still be light and fluffy even after you reheat it.

      Reply

      1. Also, my sister said, you can make it one day ahead, refrigerate and then bake it the next day. As long as you keep it refrigerated, it is totally fine.

        Reply

  6. question – is this dish something that one could assemble a day ahead and bake the day of serving? i’m planning a Mediterranean-inspired thanksgiving and want to make this in lieu of mashed potatoes. please let me know! thanks.

    Reply

    1. Absolutely! Cover the baking dish well will foil wrap, then chill in your fridge. The next day, remove from the refrigerator and allow it to sit on your counter for an hour or so to warm up a little before baking. Then follow directions for baking.

      Reply
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  9. 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

    1. 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