Cuisinart PSC-650 - Manual (Page 57)

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Mashed Potato Pie
tablespoon unsalted butter,
softened
¼ cup fresh breadcrumbs
cup freshly grated Parmesan,
divided
cups cooked potato pulp,
or leftover mashed potatoes
cups lowfat sour cream
cup lowfat ricotta
large eggs, lightly beaten
green onions, cut into ¼-inch
slices
quart very hot water
Makes 8 servings
Generously butter the bottom and sides of a -quart soufflé dish. Combine bread-
crumbs and tablespoons Parmesan. Sprinkle mixture on bottom and sides of pre-
pared dish. Reserve excess crumbs. Cut a piece of aluminum foil about inches
long. Fold in half lengthwise, then fold in half again two more times to create a
strip about inches in length and inches wide to make a “cradle”; reserve.
In a large bowl, using a Cuisinart
® Hand Mixer on low speed, combine potatoes,
sour cream, ricotta, eggs, remaining Parmesan and green onion. Transfer to pre-
pared soufflé dish. Top with reserved crumb mixture. Set the dish in the center of
the long strip of folded foil and bring up the sides to meet – twist together to form
a handle.
Place the rack in ceramic pot of the Cuisinart
® Slow Cooker. To place the covered
soufflé dish on the rack, use the foil cradle to help lift the dish, and carefully lower
the dish into the pot and place on the rack. Carefully pour water into the bottom
of ceramic pot. Cover and press the on/off button to turn the unit on. Set time to
hours and press Low. Slow cooker will automatically switch to Warm until ready to
serve. Potatoes will be puffed and slightly brown on the top.
Nutritional information per serving (based on 8 servings):
Calories 264 (38% from fat) • carb. 28g • pro. 13g • fat 11g • sat. fat 7g
• chol. 42mg • sod. 344mg • calc. 334mg • fiber 2g