WHITE POTATO PIE
One 9-inch single pie crust (fitted into a plate, edged and crimped)
2 medium-sized white potatoes (I chose Yukon Gold)
1/4 cup (1/2 stick) unsalted butter, softened
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
3 large eggs, beaten
Makes one 9-inch pie
Preheat the oven to 350 degrees Fahrenheit. Prepare the crust and set aside.
Peel the potatoes, cut into chunks, and cook in boiling water until tender; drain. In a medium-size bowl, mash the potatoes and combine with the butter, sugar, baking powder and salt until well mixed. Stir in the milk and cream, stirring until well blended.
Stir in the extracts, then the nutmeg. Add the eggs and mix well. Pour the filling into the pie crust, place in the oven, and bake until a knife inserted in the center comes out clean, about 45 minutes. Let cool completely on a wire rack. Top each slice with a scoop of lemon-flavored ice cream for added flair and extra flavor. The illustration in the cookbook showed the pie garnished with thin lemon slices.