A writer friend of mine is translating her mother’s handwritten recipes from Hebrew. For 40 years, Miryam Levy has created and collected recipes from a variety of world cuisines – Jewish, Arab, Israeli, Russian, Romanian, etc.
Not a big cook herself, Victoria Avilan has been having folks fix different dishes and photograph the end result so she can create a family recipe book. I love the idea of collecting and preserving family food memories, a task that can become more difficult as family members age and become medically fragile. I was happy to do my part to help bring the cookbook to life.
Here is the original recipe:
Miryam Levy's Savory Potato Pie
2 1/2 cups mashed potatoes
Cumin, turmeric, garlic powder, salt and pepper (Or the seasoning of your choice)
Mix filling together.
Preheat oven to 400˚F and bake for 15-20 min.
Let cool for 5 minutes before slicing and serving.
You can sprinkle on top with diced chives and sour cream before serving.
I took her recipe and began by expanding the measurements and instructions. I also decided to take her option of topping with sour cream and instead made a batch of sour cream mashed potatoes. I also increased the amount of mashed potatoes, as I wanted the pie to fill more of the shell. I experimented with various spices until I came up with a delicious savory mix. Because I was using turmeric, I choose to use gold potatoes so the finished pie was a beautiful, deeply golden color.
Miryam Levy's Updated Savory Potato Pie
Pie Crust (you can use store bought)
1 1/2 cup flour
1/2 teaspoon salt
4 tablespoons butter, cold and cut into 1/2 inch cubes
3 tablespoons water
Prepare dough by combining flour, salt and butter in a food processor and pulsing until it is looking crumbly. Drizzle in water and pulse until crust comes together. Pat into a round, cover in plastic wrap and place in the refrigerator for 30 minutes. Roll out the crust to about 12 inches. Lightly grease 9-inch pie plate and set in the pie crust. Preheat oven to 450˚F and bake for 10 minutes or until golden.
3 pounds gold potatoes
2 teaspoons kosher salt
1 cup milk (if you’re using different, starchy potatoes increase milk up to 1 1/2 cups)
6 tablespoons unsalted butter
1/2 cup sour cream
1 1/2 teaspoons dried parsley flakes
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoons turmeric
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Scrub the potatoes well and cut into cubes before placing them in a large pot. Cover them with cold water and add the salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan over low heat. Set aside until the potatoes are done. Stir 2 tablespoons of heated milk/butter mixture into the sour cream, to make it easier to incorporate.
Drain potatoes and return to the warm pot. Mash and then stir in the heated milk and butter. Fold in the sour cream. You want about 3 1/2 cups of mashed potatoes. Set aside the potatoes to cool slightly.
In a small bowl, mix together salt, pepper, turmeric, garlic and onion powder. Use a hand mixer or a whisk to mix potatoes, eggs, parsley flakes and the other seasonings together. Place into prepared pie shell and smooth the top. At this stage, the pie can be refrigerated overnight before baking.
Preheat oven to 400 degrees F.
Bake for 15-20 minutes or until the top becomes golden brown and pie is firm. If cooking from the refrigerator, bake for 30 minutes. Let cool for 5 to 10 minutes before slicing and serving.
Optional: sprinkle with diced chives before serving.