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.