Name: Recipe for Irish Potato Pie | Almanac.com
Yield: 8 to 10 servings
Ingredients: 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

Photo Credit

Sam Jones/Quinn Brein

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff

Yield

8 to 10 servings

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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Comments

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CindieThu, 03/17/2022 - 20:45

My husband & I are wondering, about how many calories are in 1 slice of the pie?

Kerry SThu, 03/18/2021 - 17:26

My Great Grandmother used to make this when I was very young. I remember the taste and have never been able to find a recipe that was for sweet Irish Potato Pie. Thank you for sharing!

Chris TrainqueThu, 03/19/2020 - 06:39

I made this, and it was delicious. I did find that if you had a slice the first day it wasn't as good as if you waited until the second day. Will do this again.

Colleen BatemanWed, 11/06/2019 - 18:50

I will try out this old country recipe with much interest. It reminded me of my Dad in Tasmania, Australia whose grandparents were part Irish & he used to make a potato bread on top of the stove, I think. He grated the raw potatoes, then put the grated potato in a tea towel & squeezed heaps of potato juice out, until it was quite dry looking. Then he patted it all into a large dinner size fry pan. I'm assuming he put lard or dripping/vegetable oil or butter in pan first. I was only very young & I never thought he would die & be no more - as a child I always thought i'd be able to get this recipe off him. I recall he said he ate it as a child in the early 1920s. He was born in 1915 & grew up in a very different lifestyle to us kids who grew up in the 1960s & 70s, something he just couldn't come to terms with & I wish things weren't so hard for him as he got older. I wish i'd gotten all the old recipes off my Dad & my Mother. But kids are just dumb kids in every generation. Does anyone know of this recipe & what I'm missing in the recipe please? I'd love to know it's history & know how to cook it again so I can pass it down to my 7yo grandson. Some things should neve go out of fashion! Cheers from Down Under

RimasFri, 03/11/2022 - 09:17

My family is Lithuanian and this seems like potato pancake....grated potato,egg ,salt. mix & fry.simple and delicious ,my grand kids love them.

Mary TielveTue, 03/15/2022 - 10:29

Both of my parents were from Ireland. The recipe you’re remembering is called Boxty. My father loved it. Here’s the recipe. Enjoy! Irish Boxty Ingredients 2 pounds of peeled russet potatoes 1 egg 2 tablespoons butter (salted) 1/3 cup all-purpose flour ¼ teaspoon ground pepper 3/4 cup of buttermilk 2 teaspoons salt Irish Boxty Recipe: Preparation Chop half of the potatoes them into large chunks and place in a saucepan. Cover with water and add salt. Bring water to a boil, then lower the heat and allow to simmer 10-12 minutes or until the potatoes can be mashed with a fork. In the meantime, grate the remaining potatoes. It’s a good idea to do this step second, because grated potatoes will brown quickly if not used. Use the large holes in a grater, preferably the ‘box’ variety. Wrap the potatoes in a tea towel, squeeze the water from them and set aside for the moment. When the boiled potatoes are ready, drain them, return them to the pot. add half of the buttermilk and mash until the mixture is smooth. Combine the mashed and grated potatoes in a large bowl. Briskly whip the egg, flour, pepper, and remaining buttermilk. Add the potatoes to the mixture and stir until combined into a smooth batter. Heat a frying pan over medium heat and add a generous amount of butter to cover the surface to ensure a crispy exterior to the potato cake. Scoop ¼ cup portions of the batter onto the heated surface and cook until the bottom is golden brown (3-5 minutes). Then flip the cakes and repeat for the other side. Serve straight from the griddle with applesauce.

Mary MorrisTue, 03/15/2022 - 14:11

My mom used to make these as well! I LOVED them! Have tried to recreate her methods but only got close. This sounds perfect, I am going to try your recipe this week! Thank you for sharing!

Mary CrosbySat, 04/05/2014 - 16:48

I am looking for an Irish potato pie recipe that my mother often made. She did not boil and mash the potatoes, she sliced them into pie shell raw, as in an apple pie. I tried using apple pie spices, and pie had similar taste,but not as good as my mom's. I have searched everywhere for this recipe to no avail.Please help if you can!

Irish Potato Pie