|Maryland White Potato Pie|
A very interesting recipe that crops up often in local Maryland cook books on the Eastern Shore, in Southern Maryland, and even in Baltimore is for sweet White Potato Pie, or, as it would have been called in the old days, White Potato Pudding in a Paste. This recipe is very similar to ones for sweet potato pie or pumpkin pie wherein mashed potatoes or pumpkin are mixed with eggs, butter, milk, and sweet spices to make a pudding which is baked in a pie crust (or paste).
Inspiration for making these pies surely must have been passed down from the generations. There is a recipe called To Make a Potato Pie from a British Cook Book called The Whole Body of Cookery, Dissected by William Rabisha dating back to 1661 in which the potatoes (albeit they were probably referring to sweet potatoes) are baked in a crust with what you might expect such as sweet spices, sugar, raisins, citron, eggs, and butter, but also bone marrow and vinegar! This kind of a pie, mixing sweet and savory, would have been typical for its day. The Maryland White Potato Pie is just sweet, more typical in modern times.
Importantly, it should be stated that White Potato Pies that are sweet may not be unique to Maryland, but they have a long-standing tradition in the Free State. An internet search reveals that many recipes can be found but most seem to be associated with Maryland.
Recipes for Potato Pudding in a Paste/Potato Pie:
(My recipe version is at the bottom of this page)
This first recipe was published in Baltimore in 1869; there several others from around Maryland and across time.
- Pastry for 3-4 Pies
- 2 lbs. Cooked Mashed Potatoes
- 2 lbs. Granulated Sugar
- ½ lb. Butter, Softened
- 6 Large Eggs
- 2 Teaspoons Ground Nutmeg
- 1 Tablespoon Lemon Extract
- 2 cups milk
1. Preheat the oven to 350º F.
2. Line pie plate bottoms with pie crusts, homemade or store bought.
3. Run the mashed potatoes through a food mill or ricer to remove all of the lumps.
4. Place the mashed potatoes in a large bowl. Then, add the sugar, butter, eggs, nutmeg, lemon extract, and milk. Mix together with an electric mixer until well-blended and frothy.
5. Pour into the prepared pie plates.
6. Bake until firm and delicately browned, about 1 hour.
7. Remove from oven when the center is firm. Allow the pies to cool before slicing into them. Refrigerate uneaten portion.