Garlic Butter Mashed Potato Pie
November 17, 2025
A flaky, golden crust filled with creamy garlic-butter mashed potatoes and a melty parmesan finish.
Garlic Butter Mashed Potato Pie takes classic mashed potatoes and transforms them into a fun, sliceable side dish. The crust gets lightly golden, the filling turns creamy and garlicky, and the parmesan on top adds the perfect savory finish. It feels a little more special than a bowl of mashed potatoes and works for family dinners, holiday spreads, and those nights when you want something warm and satisfying.
Why You’ll Love This Recipe
- Creamy mashed potato filling.
- Golden, buttery crust.
- Family friendly with simple ingredients.
- Easy to customize with favorite toppings.
- Perfect for holidays and comfort-food nights.
Ingredient Notes
- Pie crust: Store-bought refrigerated crust keeps this simple.
- Mashed potatoes: Use homemade or store-bought. Thicker, stiffer potatoes work best.
- Butter: Melted butter makes the filling extra creamy.
- Garlic powder: Adds flavor without overpowering the potatoes.
- Cheese: A mix of mozzarella and parmesan gives creaminess and a golden top.
- Herbs: Fresh thyme or parsley brightens the finished slice.
Before You Bake
Do I need to blind bake the crust first?
Yes. A short bake helps keep the crust crisp once the filling is added.
Can I use instant mashed potatoes?
Yes. Make them thicker than usual so the filling sets well.
Can I use a deep dish pie crust?
You can. Increase the potatoes slightly or enjoy a thinner layer.
Garlic Butter Mashed Potato Pie
Ingredients
- 1 refrigerated pie crust
- 2 cups mashed potatoes (store-bought or homemade)
- 2 tablespoons butter, melted
- ½ teaspoon garlic powder
- Salt, to taste
- ¼ cup shredded mozzarella
- ¼ cup grated parmesan
- Fresh thyme or parsley for garnish
Instructions
- Preheat the oven to 375°F. Press the pie crust into a tart pan or pie dish and prick the bottom with a fork.
- Bake for 8–10 minutes until lightly golden.
- In a bowl, mix the mashed potatoes with the melted butter, garlic powder, salt (to taste) mozzarella, and half of the parmesan.
- Spoon the potato mixture into the crust and smooth the top.
- Sprinkle the remaining parmesan over the tart.
- Bake for 20–25 minutes, until the top is lightly browned.
- Cool slightly, garnish with herbs, and slice into wedges.
FAQ
Can I make this ahead of time?
Yes. Assemble and refrigerate up to one day in advance. Bake right before serving.
How do I reheat leftovers?
Warm slices in the oven at 325°F until heated through.
Can I add extra mix-ins?
Cheese, bacon, herbs, or roasted garlic are all great additions.
Can this be frozen?
Freeze after baking. Reheat in the oven so the crust stays crisp.
What should I serve with it?
It pairs well with roasted chicken, ham, turkey, or simple weeknight proteins.
Sprinkle of Fun
Turn this into a family tradition and serve it with a toppings bar. Set out scallions, bacon bits, extra cheese, and herbs so everyone can finish their slice however they like.
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