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Print this Recipe    Mashed Potato

Italian Mashed Potato Pie

2 lb (6 med.) potatoes peeled
2 tablespoon bread crumbs
1 tablespoon margarine, oil or butter
1/2 teaspoon salt
1 scant teaspoon tomato paste
1/3 cup freshly grated parmesan cheese
oil for pan
1/2 cup low fat milk
1 egg
1/4 teaspoon paprika
1 large garlic clove, minced

Cut the potatoes into chunks if they're large. Boil gently in
salted water, covered, or steam until tender, about 30 minutes.

Meanwhile, preheat the oven to 350 degrees. Oil a 10-inch cake
pan or quiche pan and sprinkle with bread crumbs.

When the potatoes are tender, drain and place in a bowl. Add the
margarine and mash with a potato masher. Gradually blend in the
milk, beating with a wooden spoon or a whisk. When the milk is
incorporated, stir in the beaten egg, salt, paprika, tomato paste,
garlic, and pepper to taste. Stir in 1/4 c of the Parmesan.

Transfer to the prepared pan and sprinkle the remaining Parmesan
over the top. Bake in the preheated oven for 40 minutes or until
the mixture is firm and the top is browned. Remove from the heat
and allow to cool 15 minutes before slicing or cool completely,
this also tastes good room temperature.

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