Mashes Potatoes en Croute

By keffer

Ingredients

• 4 lbs Yukon gold potatoes, peeled and cubbed
• 1/2 cup milk
• 2 bay leaves
• 1/2 cup butter
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 1/4 tsp nutmeg
• 2 egg yolks
• 1/4 cup fresh grated parmesan cheese
• 1 (17.3 oz) pkg frozen pastry sheets, thawed
• 1 large egg
• 1 tbsp half & half

Details

Servings 10
Preparation time 85mins
Cooking time 110mins

Preparation

Step 1

Preheat oven to 425*. Bring 2 qt. salted water to a boil in large dutch oven over meduim-high heat. Add potatoes and next 2 ingredients and cook 25 minutes or until potatoes are tender. Drain potatoes and discard bay leaves. Mash potatoes with a potato masher until soft.
Microwave butter and cream for 1 minute. Stir until smooth, add salt, pepper and nutmeg. Stir butter mixture into mashed potatoes. Stir in egg yolks and cheese until smooth.
Press 1 pastry shell into pie plate, allowing edges to hang over. Sppon mashed potatoes into pie plate and top with remaining pastry sheet. Crimp and fold edges inward. Cut several slits in top of pastry for steam to escape. Whisk together egg and half & half and brush over pie.
Bake at 425* for 25 minutes or until pie is golden brown and has slightly risen.