One bite of this Mashed Potato Pie with Potato Bacon Roses is all it takes to be hooked. Kids love these little pies, and they make the perfect side dish for any party!
This post may contain affiliate links. Please read our Disclosure Policy.
(*This post is sponsored by Idaho® Potatoes. All delicious crispy opinions are my own.)
I had such a tough time naming this recipe. This is the first time I have struggled to name a recipe. There are so many words to describe this mashed potato side dish.
I could call it a bacon rose tart or a baked mashed potato cake. Any of these names would work, but none really describe the sensation of potato and bacon flavors meshing together to create an incredible combination.
Whatever you decide to call this side dish, the star of the recipe is the potatoes. I was so excited to partner with the Idaho® Potato Commission for this post. Being gluten-free, our family eats a lot of potato dishes. My kids love potatoes, even my picky ones.
If you love sides as our family does, you will want to check out all of my delicious gluten free side dish recipes.
Allergen Information:
These potato tarts are gluten-free, egg-free, nut-free, soy-free, and oat-free. Make them dairy-free using plant-based butter.
Mashed potatoes are the base of this pie. This is the best leftover mashed potato recipe ever! If you have leftover mashed potatoes, most of the ingredients are already made.
Types of Idaho® Potatoes:
Idaho® Potatoes are high-quality potatoes that are available all year long. Just look for the Grown in Idaho label on your potatoes.
Grown in Idaho exclusively, Idaho® potatoes are known for their low moisture. This low-moisture content means your baked potatoes will be fluffier, and your fries will be crispier! Idaho® Potatoes come in several varieties, including:
- Russet – Burbank, and Norkotah
- Red-Cal Red, Red La Soda, and Norland
- Fingerling – Russian Banana, French Fingerling, and Purple Peruvian
- Yukon Gold and Yukon Gem
I used Russet potatoes for this mashed potato pie recipe because I wanted the potato roses to be nice and crispy. Russet potatoes are also large, so I needed to shape them.
Tips To Make the Bacon Rose:
These potato bacon roses are really easy to make! I wrote a tutorial on my blog how to roll a potato bacon rose a while ago that you can read as well. I am going to walk you through it here as well.
- First, you want to use Russet potatoes for this recipe. You don’t want the potato roses to get mushy, which can happen with a waxier potato.
- Use a mandolin slicer to cut the potato into thin slices. You want to slice the long way so that you get long slices.
- Lay a few slices of potatoes to overlap, but make a six-inch long row. Lay a piece of raw bacon on top of the row. If you need visuals, check the potato bacon recipe linked above. There are photos of every step.
- Next, you want to roll the potato rose really tightly.
- Add the rolled rose into a muffin tin, as shown below.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step-By-Step Photos and Directions:
Roll the potatoes and bacon into a muffin tin for baking. Bake for 45 minutes at 375º F until the roses look crispy.
Next, let’s make the gluten free mashed potatoes! (If you have leftover mashed potatoes, skip this step!)
Peel the russet potatoes and cut them into large pieces. Add them to a pot and cover with water. Cover the pan and bring to a boil. Cook until the potatoes are soft. Drain the potatoes in a colander and add to a large bowl.
You do not need to peel your potatoes when making regular mashed potatoes, but for this recipe, where presentation is a big part, you will need to peel the potatoes.
Add the liquid ingredients—butter, salt, and pepper—to the potatoes, and use an electric mixer to whip them until creamy.
Add the mashed potato to mini round-tart pans. Choosing a tart pan is very important for this recipe. Make sure the bottom lifts out so the tarts are easy to remove! Note that the potatoes are a little thicker than I would make if they were a side dish. They hold their tart shape better when the potatoes aren’t as fluffy.
Add a baked potato bacon rose to each mashed potato tart.
Frequently Asked Questions:
Preventing lumps is very important when making mashed potatoes. You need to make sure your potatoes are cooked thoroughly, have enough liquid, and mix with an electric mixer on high to break up the potatoes.
You can make these mashed potatoes dairy-free by using dairy-free milk substitutes and vegan butter.
Store leftovers in an airtight container in the refrigerator. They will keep fresh for up to 3 days.
More Easy Potato Recipes
- Baked French Fries with Curry Dipping Sauce
- Kids’ Favorite Sloppy Joe Pie
- Egg and Potato Breakfast Skillet
- Air Fryer Loaded Baked Potatoes
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Mashed Potato Pie with Potato Bacon Roses
Ingredients
Method
- Preheat the oven to 375 degrees F.
- Use a mandolin to slice the potatoes lengthwise.
- Slice the top curve off of the potato slices. This will be the flat bottom side. Lay the slices in a row, so that they all overlap. You want this to be 5 inches long.
- Lay a raw piece of bacon over the potato row.
- Slowly roll the potato and bacon to make a rose.
- Peel russet potatoes (all but 3). Chop and add to a pot of water. Boil the potatoes until they are soft. Drain in a colander.
- Bake the potato roses for 30-45 minutes until somewhat crispy. (They will crisp further when baked in the mashed potato pie.)
- For the mashed potatoes. Add the boiled potatoes, cream, butter, salt, and pepper to a bowl and beat them with an electric mixer until they are creamy.
- Spray round mini tart pans with olive oil. Fill each with mashed potato until it is full. Spread the mashed potato so that it is brushed against all sides of the tart pan.
- Add a cooked potato bacon rose to the center of each pie.
- Bake the pies for an additional 20 minutes. The potato will puff up around the potato bacon rose.
- Serve hot.
Nutrition
Notes
- I prefer to use russet potatoes to make this recipe. You can also use leftover mashed potatoes.
- Make this recipe dairy-free using plant-based butter. Make this vegan using vegan bacon.
- Store leftovers in an airtight container. They will keep fresh for up to 3 days.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
Is it difficult to remove from the tart pan to serve?
Hi Tammy, the bottom pops up so the potato pie slips out very easily.
Hmm? I was going to use my ceramic ramekins? Maybe the will have to be served in them?
You can serve in ramekins, they just won’t pop out.