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Irish Potato Pie: A Comforting Classic Recipe

Irish Potato Pie

A sweet, lightly spiced custard pie made with smooth mashed potatoes, butter, eggs, milk, vanilla, nutmeg, and cinnamon. Serve it plain or with whipped cream for a cozy dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 crust Unbaked 9-inch pie crust
  • 1 1/2 cups Plain mashed potatoes, cooled and smooth
  • 1/2 cup Unsalted butter, softened or melted
  • 1 cup Granulated sugar
  • 2 eggs Large eggs
  • 1/2 cup Whole milk or evaporated milk
Flavorings
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
Optional Toppings and Additions
  • 1 tablespoon Whiskey or brandy
  • as needed Whipped cream

Method
 

Step-by-Step
  1. Peel and cube plain potatoes, then boil them in lightly salted water for 15–20 minutes, until completely tender. Drain them very well and mash until smooth, then cool before combining with the eggs.
  2. Heat the oven to 350°F (175°C). Fit the unbaked 9-inch pie crust into a pie plate and crimp the edges.
  3. Beat the cooled mashed potatoes, softened or melted butter, and sugar until the mixture is smooth. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the milk, vanilla, nutmeg, cinnamon, and salt. Add the optional whiskey or brandy if desired, and stir until the filling is smooth and pourable.
  5. Pour the filling into the unbaked crust and smooth the surface. Bake for 45–55 minutes, until the edges are set and the center has only a slight wobble.
  6. Cool the pie on a rack for at least 1 hour before slicing. Serve plain or with whipped cream, plus a light dusting of nutmeg or cinnamon.

Notes

Use very dry, smooth mashed potatoes without savory seasonings. Do not overbake; the center should still wobble gently when the pie comes out of the oven. Refrigerate covered leftovers for up to 3–4 days.