Edit: This is an archived post from 2010. The real White Potato Pie post is here.
This is a Maryland dessert that -owing to my more frequent pie-baking- I have made several times before. I’ve come across it in a Southern Heritage cookbook, as well as an older more vague version in the Hammond-Harwood Maryland Way book. Since I’ve made it a few times before I adjusted a few things today. I swapped out some of the half&half for sour cream. I used potato buds for added creaminess. I added cardamom, and some extra bourbon. It turned out pretty well. The basic gist of the Maryland White Potato pie is a medium (not light & fluffy but not dense) lemony-pie. Not particularly creamy but not dry. Cheap and easy to make. Not necessarily the most dazzling of pies, but it does have the novelty going for it. I also don’t have much historical background on the recipe – I often won’t. There is this:
From 1913