Italian mashed potato pie recipe

Collect the potatoes rinsed in a large pot, cover with water, salt and bring to a boil, cook for about 35 minutes or until sticking with a fork, will not be soft. Drain and let cool.

Peel and mash the potatoes with a potato masher or with a fork,

add the chopped parsley, salt, pepper, parmesan, eggs and cornstarch

Mix with a fork until you get a homogeneous mixture and let it rest for 10 minutes.

Pour a little oil on a non-stick pan of about 8-9 inches of diameter and spread over half of the mixture, helping you with greasy hands. Stuff with ham and mozzarella, I use one for good quality pizza, alternatively use caciotta or sweet provola.

With greasy hands, take the rest of the mixture and cover the filling. Add a bit of oil on the surface and level with the back of a spoon.

Place on the stove and cook over a high heat for 2 minutes, then lower the heat and cook for 5 minutes.

Place a flat plate on the pan and flip over the pie, then slide it gently into the pan again. Cook in the same way as before for 7 minutes and turn over on a serving plate.

Our potato pie is ready, you can enjoy it warm, soft and stringy, or warm or at room temperature, it will still be delicious.