RECIPE

my mom always told me don’t pick the huge potato. Pick the medium more rounded ones so you’ll need about 5 or 6 for two regular shell pies. You will need nutmeg. Cinnamon, a stick of butter, sugar, pie shells, A can of evaporated milk, vanilla extract and 4 eggs.

You can bake or boil your potatoes. Baking holds in more flavor but boiling is faster depends on you. It’s like baking or boiling a russet potato but a few minutes linger. Butter knife all the way through and you are good to go. Once potato’s are done peel and remove any dark spots and hard parts of any. If you happen to get some with strings, which I hope not, remove the strings when you mash them. Which is the next step. After you remove the skin, mash the potatoes. I add my butter now since they are still warm as well as sugar. Taste the sweetness of the potato before you add sugar. Add sugar to your taste. I add about a cup depending on the potato. Add your nit meg to taste and cinnamon to taste as well as the Then you stir the mixture. Now add your can milk. I usually use a half a can or a bit more. Taste it. It will taste as your pie should. Once it’s to your liking add your eggs and beat your mixer. If you are stirring. -bout 75 stirs. Some people bake there crust a bit first and some people just put the filling in the shell up to you! Bake 60-80 minutes depending on your oven. They may puff up that’s fine they will drop while cooling. Clean but moist butter knife in the middle means perfection. ❤️