Passover happens to be a “special” times when all traditions melt into togetherness and – let us face it – some really filling foodstuff. At least in my house, the star of the show is and ever has been the plain old Passover Potato Pie. Comforting, filling, and surprisingly easy to make. And it’s a real lifesaver when you’re craving something kosher for Passover but still really want to indulge.
In this guide, I’m walking you through everything you need to know about making the perfect potato pie for Passover. Grab your apron, and let’s dive into the delicious details!
What Makes Passover Potato Pie So Special?
Let’s get real—Passover cooking can feel a little limiting. With all the chametz (leavened foods) off the table, you’re left getting creative with what’s allowed. This potato pie is one of those dishes that checks all the boxes: it’s kosher for Passover, uses simple ingredients, and tastes like home.
But here’s the kicker: It’s also super versatile. You can serve it as a side dish alongside brisket or roasted chicken, or let it shine as the main event with a salad on the side.
Ingredients You’ll Need
To keep it simple, here’s a list of what you need to whip up a classic Passover Potato Pie. Chances are, you already have most of this in your kitchen!
For the pie:
- 6 large russet potatoes
- 3 large eggs (beaten)
- 1 medium onion (finely chopped)
- 1/4 cup olive oil or melted schmaltz (your choice)
- 1/4 cup matzo meal (for binding)
- 1 tsp salt
- 1/2 tsp pepper
Optional toppings:
- Fresh parsley, chopped
- A sprinkle of paprika for color
How to Make Passover Potato Pie
It’s a step-by-step for you. Don’t worry-it’s easier than you think.
1. Prep Your Potatoes
The starting place is to peel potatoes and then boil them in a pan of salted water until fork-tender. This generally takes 20 to 25 minutes. Drain and allow to cool for several minutes.
2. Mash the Potatoes
Mash those potatoes until they’re smooth and creamy. (Pro tip: A potato ricer works wonders here, but a good ol’ fork will do the trick if you don’t have one.)
3. Sauté the Onions
Warm oil in a skillet, and put chopped onions. Sauté until they are golden and aromatic. This adds a lot of flavor to the food; do not skip this step!
4. Mix It All Together
In a large bowl, combine the mashed potatoes, sautéed onions, eggs, olive oil (or schmaltz), matzo meal, salt, and pepper. Stir until everything is well-blended.
5. Assemble the Pie
Preheat your oven to 375°F. Grease a 9-inch pie dish and spoon the potato mixture into it, smoothing out the top with a spatula.
6. Bake
Bake for 40–50 minutes, or until the top is golden brown and slightly crispy. Let it cool for 10 minutes before slicing.
How to Customize Your Passover Potato Pie
The beauty of a potato pie is its flexibility. While the traditional recipe is a hit on its own, you can easily tailor it to your family’s tastes or dietary preferences. If you love a bit of crunch, sprinkle some crushed matzo on top before baking. For a richer flavor, swap out olive oil for schmaltz or duck fat.
Want to sneak in some veggies? Shredded zucchini or sweet potatoes can add a fun twist without overpowering the dish. Just remember to squeeze out excess moisture from any vegetables you add to keep the pie’s texture just right.
Serving Suggestions
Here’s where the fun begins. Serve your potato pie:
- As a side dish: It pairs beautifully with brisket, roasted lamb, or a hearty vegetable medley.
- As a main dish: Add a green salad or some roasted asparagus to balance things out.
Tips for the Best Potato Pie Ever
- Season generously: Potatoes can be a bit bland on their own, so don’t skimp on the salt and pepper.
- Go for the gold: Let the top of your pie get a nice golden crust—it adds a satisfying crunch!
- Use schmaltz for flavor: If you have rendered chicken fat on hand, it’ll take your pie to the next level.
Why This Recipe Works for Passover
Potatoes are a Passover staple because they’re filling, versatile, and naturally gluten-free. Combine that with the binding power of matzo meal and the richness of eggs, and you’ve got a dish that feels satisfying without breaking any dietary rules.
A Few Personal Notes
Honestly, the first time I made this potato pie, my family polished it off in one sitting. My mom insisted I write down the recipe, calling it “a keeper.” I didn’t expect such a hit, but the crispy crust and creamy center had everyone coming back for more—even my picky niece! Now it’s my go-to for Passover or any time we need a cozy dish. Bonus: the leftovers taste amazing cold, and yes, I’ve been caught sneaking a slice straight from the fridge!
Making Mini Passover Potato Pies for a Crowd
Hosting a large Seder dinner? Consider making individual portions of this potato pie. Use a muffin tin instead of a pie dish to create mini servings that guests can grab and go. They bake faster, too—about 20–25 minutes at the same temperature.
Mini versions are also great for portion control (because honestly, it’s hard not to go back for seconds). Plus, they’re freezer-friendly and perfect for reheating as quick snacks or lunch sides during the week. For more delicious dinner ideas, check out our Dinner category for more recipes that are perfect for a crowd!
Pairing Wines with Passover Potato Pie
Let’s not forget the wine! Since Passover Potato Pie has a hearty, earthy flavor, it pairs beautifully with a medium-bodied red wine like Merlot or Pinot Noir. If you prefer white wine, go for something with a bit of acidity, like Sauvignon Blanc, to balance the richness of the dish.
Wine pairing adds a touch of elegance to your meal without requiring extra effort—and it makes those Seder conversations even more enjoyable.
How to Keep Your Potato Pie Moist and Flavorful
One of the biggest challenges with any potato-based dish is keeping it from drying out. To avoid this, make sure you’re using enough eggs and oil in your mix—they act as the glue that holds the pie together while keeping it moist.
Another trick is to cover the pie loosely with foil for the first half of baking. This traps steam and keeps the center soft and creamy. Then, remove the foil for the last 15 minutes to let the top crisp up to perfection.
A Shortcut for Busy Cooks
If you’re short on time, you can skip boiling and mashing the potatoes by using instant mashed potato flakes that are kosher for Passover. (Yep, they exist!) Just prepare them according to the package directions, then mix them with the other ingredients as you would with fresh potatoes.
While purists might prefer fresh potatoes, the instant option is a lifesaver when you’re juggling multiple dishes for a big Seder spread.
FAQs About Passover Potato Pie
Can Jews Eat Potatoes During Passover?
Yes, Jews can eat potatoes during Passover, and they’re actually a staple for many families! Since potatoes are naturally free of chametz (leavened grains) and kitniyot (legumes and certain grains restricted by Ashkenazi traditions), they’re a versatile ingredient that fits perfectly within Passover dietary rules. Potatoes are used in many traditional Passover dishes, from latkes to kugels, and of course, potato pie!
What Is Potato Kugel Made Of?
Potato kugel is a simple yet delicious casserole dish made primarily from grated potatoes, eggs, onions, oil, and seasonings like salt and pepper. Some variations include matzo meal or potato starch to help bind the mixture. It’s baked until golden and crispy on the outside, while staying soft and fluffy inside. Many families enjoy potato kugel as a classic side dish during Passover, often paired with brisket or roasted chicken.
Can You Eat Kugel on Passover?
Yes, you can absolutely eat kugel on Passover—just make sure it’s prepared with Passover-approved ingredients. Traditional kugels made with noodles (like lokshen kugel) aren’t kosher for Passover because they contain chametz, but potato kugel is a perfect substitute. It’s hearty, flavorful, and follows the dietary restrictions for the holiday.
Is Potato Starch OK for Passover?
Potato starch is completely kosher for Passover and is widely used as a substitute for flour during the holiday. It’s a key ingredient in many Passover recipes, including potato kugels, cakes, and other baked goods. When buying potato starch, look for packaging that’s labeled “Kosher for Passover” to make sure it meets all the holiday’s requirements.
Key Takeaways
In summary, Passover Potato Pie is a simple yet delicious dish that’s perfect for the holiday. Additionally, it’s incredibly versatile—serve it as a main or side dish, depending on your needs.
What’s more, you can make it ahead or freeze it for easy meal planning, which is a lifesaver during the busy Passover season. Beyond that, this recipe is more than just food—it’s a way to bring people together around the table.
So, whether it’s your first time making Passover Potato Pie or you’re already a seasoned pro, I hope this recipe becomes a favorite in your home, too. Honestly, now, who’s hungry?