Description
A delicious and comforting Passover dish made with mashed potatoes, onions, and savory spices. Perfectly baked until golden and crisp.
Ingredients
Scale
- 4 large russet potatoes (peeled and diced)
- 1 medium onion (chopped finely)
- 2 tablespoons olive oil (for sautéing)
- 3 large eggs
- 1/2 cup potato starch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 cup grated cheese (optional)
- 1 tablespoon fresh parsley (chopped for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the diced potatoes in a large pot and cover with water. Boil for 10–12 minutes until tender.
- While the potatoes are boiling, sauté the chopped onions in olive oil for 5–7 minutes until golden.
- Drain the cooked potatoes and mash until smooth. Add sautéed onions, eggs, potato starch, salt, pepper, garlic powder, and thyme. Mix thoroughly.
- Transfer mixture to a greased pie dish and spread evenly. Sprinkle cheese on top if using.
- Bake for 30–35 minutes or until golden and slightly crispy on top. Let cool for 5 minutes.
- Garnish with fresh parsley and serve warm.
Notes
You can substitute sweet potatoes or use vegan cheese for variations. Avoid overmixing the potatoes to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Passover, potato pie, kosher, baked dish, holiday recipe