Crispy and Creamy Potato Pie – Tyler Florence

I am sure that I am not the only person to miss our Tyler Florence Fridays or perhaps, I should say, Tyler’s recipes.  As I look back, I find many recipes that turned out to be special.  The one that means the most to me is his recipe for spaetzle.  I remember having this as a child but then, it was big and clumpy, Not Tryler’s.  His spaetzle were small and prettily shaped and best of all, I could not get enough of them.

It seemed like a good idea to make another Tyler recipe.

Crispy and Creamy New Potato Pie

Tyler Florence

4 to 6 servings

Ingredients

• 2 pounds potatoes, washed and halved        
• 1 bay leaf
• 1 tablespoon horseradish ( prepared)
• 1 cup sour cream
• 1/4 cup chives, chopped
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil

Directions

Preheat oven to 400 degrees F.

Wash and boil potatoes in salty water with bay leaf until fork tender.

Drain potatoes and mash along with horseradish, sour cream, and chives.

Season with salt and pepper.

Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy.

To serve, invert onto a plate and cut into pieces.