Potato Pudding

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers by Elizabeth E.Lea, Baltimore: Cushings and Bailey, 1869.


Take a pound and a half of well mashed potatoes; while they are warm put in three-quarters of a pound of butter; beat six eggs with
three-quarters of a pound of sugar, rolled fine, mix all well together, and put in a glass of brandy; season with nutmeg, mace or essence of lemon, and bake in paste.


White Potato Pie

Maryland’s Way, The Hammond Harwood House Cook Book, 1963.  13th publication in

Submitted by Mrs. John Owens, Sr., Harwood, Anne Arundel


1 pound Irish potatoes

2/3 cup country butter

¾ cup sugar (good measure)

Salt to taste

½ cup heavy cream

½ cup milk

½ tsp baking powder

Juice and grated rind of 1 lemon

Seasoning to taste with grated nutmeg, vanilla or ¼ cup sherry

4 eggs


Cook potatoes, mashing them through a ricer when done.  Add butter to hot potatoes and mix well; stir in sugar, salt, cream, and milk, then baking powder, lemon juice and rind, nutmeg and vanilla or sherry.  Beat eggs well and stir into potato mixture.  Line a pie pan with thin pastry and fill with the mixture.  Bake in a moderate oven until firm and brown.  This pie has been a favorite for many years at All Hallows Thanksgiving Dinner. 



Maryland White Potato Pie

Source: Oxmoor House, 1983; posted on http://www.myrecipes.com/


2 1/4 cups hot cooked, mashed potatoes

2/3 cup butter or margarine

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

4 eggs, beaten

2 teaspoons grated lemon rind

2 tablespoons lemon juice

1/2 cup milk

1/2 cup whipping cream

1 teaspoon vanilla extract

1 unbaked 9-inch pastry shell

Combine potatoes and butter; stir until butter melts. Add sugar, baking powder, salt, nutmeg, eggs, lemon rind and juice, milk, whipping cream, and vanilla; beat just until smooth. Pour filling into pastry shell; bake at 425° for 8 minutes. Reduce heat to 350°; bake an additional 40 minutes or until a knife inserted in center comes out clean. Cool pie before serving.


 White Potato Pie 

Timeless Treasures from St. Paul’s, A Collection of Recipes by the Members and Friends of St. Paul’s Episcopal Church, Prince Frederick, Maryland, 1998. Submitted by Sally Lancaster Skinner, Annie Skinner Bond, Nina Bonds Digges, Annie D. Vaughan 


2 lbs. cooked mashed potatoes 

2 lbs. sugar 

½ lb. butter 

6 eggs 

1 whole nutmeg, grated 

2 cups milk 

Pastry for 3-4 pies, bottoms only 

Mix all ingredients in a bowl. Pour into pie plates lined with uncooked pastry. Bake in a moderate oven until firm and delicately browned.
Makes 3-4 pies. 


Potato Pie

Welcome to the Kitchen of Galesville United Methodist Church, 1998

Submitted by Marti Woodfield


2 c. mashed potatoes

1 cup sugar

1 tbsp butter

7/8 c. milk

1 tsp vanilla

1 tsp baking powder


Before filling put crust in refrigerator to chill.  Combine ingredients.  Put in chilled crust.  Bake at 350° until done. 



Eastern Shore White Potato Pie

Aunt Mary Moran, Shafer Family
Recipes, (from member of Essex Senior Center, submitted 2014)


Preheat oven to 375°


3 cups mashed white

2 tsp. vanilla

2 cups light
cream (half and half)

1 tsp. lemon extract

4 eggs

1 tsp of nutmeg

2 cups sugar

½  tsp. cinnamon


Combine potatoes, cream, eggs, and sugar. Beat at a high speed until well-b1ended. Add flavorings and spices. Pour into two 9"
prepared pastry shells. Bake 1 hour or until silver knife 
inserted in center comes out clean.




Source:   COOKS.COM


3 med. white potatoes, cooked and mashed

2/3 c. butter

4 eggs, beaten

1 c. sugar

1/8 tsp. salt

1/8 tsp. nutmeg

1/2 tsp. baking powder

1/2 c. milk

2 tbsp. lemon extract

1/2 c. whipping cream

Combine potatoes, butter, sugar, and salt. Mix well. Slowly add the rest of ingredients.  Add beaten eggs last. Bake 50 minutes at 350 degrees or until knife cuts cleanly in a regular round pie shell (prepared uncooked) pie shell. Serve with Cool Whip, if desired, when pie has cooled.



Pop Pop's Potato Pie
Posted on http://www.dcfoodies.com/2008/12/white-potato-pi.html by Taresa Schmidt, Dec. 3, 2008

"The recipe originates from somewhere in the Delaware/Maryland area. My grandfather (who's been making this pie for 70
years) claims it's a poor man's dessert, created by those who could afford few resources. As a child, it was never presented as such, and we devoured it in spite of peanut butter pies, chocolate chip cookies and pumpkin pie. It's that good.  
It's also a simple dish that uses ingredients you may already have at home. And if you must take that trip to the grocery store, you won't spend a lot on the things you need.  So, in the spirit of my broke ancestors and the potlucks all over the DC area, I give you white potato pie, or as we refer to it in my

childhood home."


3 eggs
2 c. light cream
2 cups mashed potatoes 
1 cup sugar
1 1/2 tsp.  vanilla
1/4 tsp salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 nine inch unbaked pie shells

Preheat oven to 350.  Separate egg yolks from whites. Reserve yolks. In a mixing bowl, beat the egg whites with mixer until stiff peaks form. Place this bowl in the refrigerator.  In a separate bowl, beat egg yolks.Stir in cream, mashed potatoes, sugar, vanilla and salt.  Beat until smooth. Take the bowl of stiffened egg whites and fold into the mixture. Lumps are ok- this is to form a chiffon texture throughout the pie. Pour the mixture into the 2 pie shells, and sprinkle with nutmeg and cinnamon. 

Wrap the edges of the pie with tin foil, covering the rim of the crust. Place pies on the center rack of your oven, and bake for 25 minutes. Remove pies from oven, remove tin foil, and place pies back in the oven, cooking another 15 to 20 minutes, or until the crust is done.

Allow the pies to cool before serving.


Maryland White Potato Pie:  A Collection of Recipes

What did Marylanders like to do with leftover mashed potatoes?  Make them into a dessert pie!

Below is a collection of recipes going back to 1869 for this unique, tasty and all-together different way to prepare mashed potatoes!  It seems many people refer to this recipe as a way for frugal housewives to extend the life of leftovers.  In addition, it seems to have been popular in Southern Maryland and the Eastern Shore.  If you have a family recipe for White Potato Pie, please contact me, especially if you are willing to share it!

A Taste of History with Joyce White