One bite of this Mashed Potato Pie with Potato Bacon Roses is all it takes to be hooked. Kids love these little pies and make the perfect side dish for any party!
If you love sides as our family does, you will want to check out all of my delicious gluten free side dish recipes.
(*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 even 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 really 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 one.
The base part of this pie is the mashed potatoes. This is the best leftover mashed potato recipe ever! If you have leftover mashed potatoes, you have most of this recipe's ingredients 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
For this mashed potato pie recipe, I used Russet potatoes because I wanted the potato roses to be nice and crispy. Russet potatoes are also large, which I needed to shape the potato roses.
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 so that they overlap but make a six-inch long row. Lay a piece of raw bacon on top of the row. If you need visuals, just 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.
Roll the potatoes and bacon and put into a muffin tin for baking. Bake for 45 minutes at 375 degrees 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.
Do you have to peel the potatoes?
You do not need to peel your potatoes when making regular mashed potatoes, but for this recipe where presentation is a big part of the recipe...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. Beat until they are creamy.
How do you prevent lumps?
Preventing lumps is very important when making mashed potatoes. You need to make sure your potatoes are cooked thoroughly, you have enough liquid, and you mix with an electric mixer on high to really break up the potatoes.
Can you make these dairy-free?
You can easily make these mashed potatoes dairy-free by using dairy-free milk substitute and vegan butter.
Add the mashed potato to mini round tart pans. Note that the potatoes are a little thicker than what I would make if they were being a side dish on their own. They hold their tart shape a little better when the potatoes aren't as fluffy.
Add a baked potato bacon rose to each mashed potato tart.
These mashed potato pies come out beautifully every time! Here are even more delicious potato recipes to try:
- Healthier Funeral Potatoes with Hatch Chiles
- Kids' Favorite Sloppy Joe Pie
- Potato Chorizo Breakfast Burritos
Mashed Potato Pie with Potato Bacon Roses
- 4 cups Idaho® russet potatoes peeled and chopped
- 3 Idaho® russet potatoes for slicing, leave peel on!
- 12 slices raw bacon
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 3 tablespoons butter
- Preheat the oven to 375 degrees.
- 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.
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