Holiday feast: recipes for a healthful celebration.(easy and healthful recipes)(Cover Story)

 
Garlic Mashed Potato Pie 
 
SERVES 10 TO 12 
 
The pie crest recipe makes about 
3K pounds of dough. The pie uses 
only 2 pounds for the crust, so you 
can use the extra to make decorations 
for the pie. 
 
Pie Crust 
3 cups water 
1/2 cup butter 
2 tsp. salt 
7 cups unbleached all-purpose flour 
1 large egg, beaten 
 
Pie Filling 
3 heads garlic 
3 lb. fine-textured potatoes such as 
  red-skinned or Yukon gold 
  potatoes, peeled 
1/4 lb. plus 4 Tbs. butter, at room 
  temperature 
1 cup milk 
1 to 2 bunches small carrots, trimmed, 
  scrubbed and cut in half lengthwise 
1 bunch kale 
Salt to taste 
3 cups finely chopped leeks 
 
1. To make Pie Crust: Bring water to 
a boil in a covered saucepan. Turn 
off heat, and add butter and salt, stirring 
until butter melts. 
 
2. Put flour in a mixing bowl. Slowly 
add hot water, mixing with a spoon 
until partially combined. Turn 
dough out onto floured work surface, 
and, when dough is cool 
enough to handle, knead several 
times until it is completely mixed. 
Form dough into ball, wrap in plastic 
wrap and set aside for at least 1 
hour to firm. 
 
3. Preheat oven to 325F. 
 
4. To make Pie Filling: Put garlic 
heads on baking sheet, and bake 45 
minutes to 1 hour, or until pulp 
begins to turn caramel in color and 
is so soft it squeezes easily from 
cloves. Test for doneness by curling 
into cloves, and set aside. 
 
5. Bring a large saucepan of lightly 
salted water to a boil over high heat, 
add potatoes, cover and cook about 
25 minutes, or until potatoes pierce 
easily with fork. Remove from heat, 
strain and place potatoes in mixing 
bowl. Cut tops off roasted garlic. 
 
6. Using ricer or masher, mash 
potatoes, add 1/4 pound butter and, 
when it is incorporated, add milk. 
Squeeze garlic pulp into potato 
mixture, and mix until potatoes are 
fluffy and smooth. Taste for salt, 
and set potatoes aside. 
 
7. Put carrots cut-side down on bottom 
of a 10-inch skillet. Add 2 
tablespoons butter and 1 cup of 
water, cover and cook over medium 
heat until water just evaporates and 
carrots are tender, about 10 minutes, 
adding more water if needed. 
Remove more beat, transfer to a 
plate and set aside. 
 
8. Place kale in a skillet, add 1/4 cup 
of water and cover. Bring to a boil 
over high heat, and cook until 
greens have willed and are tender, 
about 10 minutes. Add salt to taste. 
Remove from heat, drain and rinse 
in cold water. Drain, squeeze dry 
and chop finely. Squeeze dry again, 
and set aside. 
 
9. Melt 2 tablespoons of butter in a 
skillet over medium to low heat. 
Add leeks, increase temperature to 
medium, and saute stirring as necessary 
until leeks are soft, about 10 
minutes. Remove from heat, transfer 
to a plate and set aside. Increase 
oven temperature to 350F. 
 
10. Roll out a 12-olmcc piece of 
dough to 8x12 inches on a lightly 
floured surface. Trim the edges to 
form an oval. Put carrots on bottom. 
flat side down, leaving 1/4-inch to 1/2-inch 
outer edge of dough. Place 
minced greens on carrots. 
 
11. Layer mashed potatoes on top. 
Mold potatoes into the shape of a 
pie with straight sides 3 1/2 inches high 
and a flat top. Put leeks on potatoes. 
 
12. Roll out 1 pound of dough into 
2 strips about 4x16 inches. Place 
strips around mounded potatoes to 
form sides. Strips are wrapped resting 
against sides and partially over 
the top, resting the dough against 
pie filling and over the lop edge of. 
the filling. Pinch bottom and side 
seams to seal. Trim off the excess 
dough, as needed. 
 
13. Roll out a piece of dough about  ...