Recipe for Irish Potato Pie | Almanac.com

Irish Potato Pie

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Sam Jones/Quinn Brein
8 to 10 servings
Preparation Method
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Irish Potato Pie is a velvety, creamy treat made with mashed potatoes, eggs, cream, sugar, and nutmeg. It tastes like a smooth custard—with no taste of potato.

This recipe, with slight adjustments, was brought over ‘on the boat’ by the cook’s great-great-aunt in the 1800s. When asked why she had brought a potato pie (rather than a fruit pie) recipe with her, she’d answer that she had hoped that America would have an abundant supply of potatoes, as in Ireland, there was ‘nary a sound potato to be had there. May God bring them back.’ Of course, God did, and we celebrate that with the fine legacy of Aunt Bridget’s potato custard pie. —Submitted by Mary Cummings, New Smyrna Beach, Florida.

1 unbaked 10-inch deep-dish pie shell
3 eggs
2 cups half-and-half or light cream
2 cups mashed potatoes (whipped smooth with no lumps)
1 cup sugar
1 tablespoon Irish whiskey, brandy, or sherry (optional)
1 teaspoon vanilla extract
1/4 teaspoon salt
Freshly grated nutmeg, for topping
Toasted slivered almonds, for topping
  1. Preheat oven to 350°F. Cover the fluted edge of the pie shell with aluminum foil to prevent over-browning.
  2. Using a stand or hand mixer, beat eggs slightly. Mix in half-and-half, potatoes, sugar, liquor (if using), vanilla, and salt. Mix until smooth. Pour filling into pie shell and sprinkle with nutmeg.
  3. Place on the center oven rack and bake for 40 minutes. Remove foil and bake for 15 to 18 minutes more, or until a toothpick inserted into the center comes out clean.
  4. Cool on a wire rack. Sprinkle almonds around the outer edge of the pie and dust with additional nutmeg.
  5. Serve at room temperature. Store in the refrigerator. 
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