Irish Potato Pie
3 eggs
2 c. half-and-half or light cream
2 c. mashed potatoes (smooth, no lumps)
1 tsp. vanilla extract
1 c. sugar
Freshly-grated nutmeg
1/4 tsp. salt
1 unbaked 10” deep-dish pie shell with fluted edge
1 Tbsp. Irish whisky, brandy or sherry (optional)
Toasted slivered almonds
In mixing bowl beat eggs slightly. Stir in half-and-half or cream, potatoes, sugar, vanilla, salt and liquor (if using). Beat well until smooth. Cover fluted edge of pie shell with foil to prevent over-browning. Pour filling into shell and sprinkle with nutmeg. Place on center rack of preheated 350° oven and bake for 40 minutes. Remove foil and bake for 15-18 minutes more, or until toothpick inserted in center comes out clean. Cool on wire rack. Sprinkle almonds around outer edge and dust with additional nutmeg. Serve at room temperature; store in refrigerator. Serves eight – 10.
