Passover Potato Pie
A comforting and traditional recipe, perfect for Passover or any time you want a hearty side dish.
Equipment
- 9-inch Pie Dish
- Large Pot
- Mixing Bowl
Ingredients
Main Ingredients
- 6 large potatoes Provides a creamy texture
- 4 large eggs Helps bind the mixture together
- 1/2 cup olive oil Adds richness and moisture
- 1/2 cup matzo meal Keeps the pie Passover-friendly and provides structure
- 1 medium onion Finely chopped for depth of flavor
- 2 cloves garlic Minced, optional for extra flavor
- salt and pepper To taste
- fresh parsley Optional, for garnish
- paprika Optional, adds a hint of color and mild spice
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9-inch pie dish lightly with oil.
- Peel and chop potatoes into equal-sized chunks.
- Boil potatoes in salted water for 15 to 20 minutes, or until tender.
- Drain thoroughly and mash in a large bowl until smooth.
- Stir in eggs, olive oil, matzo meal, onion, garlic (if using), salt, and pepper.
- Transfer the mixture into the prepared pie dish.
- Smooth the top and dust with paprika if desired.
- Bake for 50 to 60 minutes, or until the top is golden and edges pull away.
- Let it rest for 10 minutes before serving.
- Garnish with fresh parsley if desired.
Notes
For a gluten-free option, substitute matzo meal with ground almonds for a nutty flavor. Vegetable oil can be used in place of olive oil while preserving moisture.