Mashed Potato Pie

1      tablespoon unsalted butter, softened

¼     cup fresh breadcrumbs

1      cup freshly grated Parmesan, divided

4      cups cooked potato pulp,

or leftover mashed potatoes

2      cups lowfat sour cream

1      cup lowfat ricotta

3      large eggs, lightly beaten

2      green onions, cut into ¼-inch slices

1      quart very hot water

Nutritional information per serving (based on 8 servings):

Calories 264 (38% from fat) • carb. 28g • pro. 13g • fat 11g • sat. fat 7g

• chol. 42mg • sod. 344mg • calc. 334mg • fiber 2g

Generously butter the bottom and sides of a 2-quart soufflé dish. Combine bread- crumbs and 2 tablespoons Parmesan. Sprinkle mixture on bottom and sides of pre- pared dish. Reserve excess crumbs. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a

strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve.

In a large bowl, using a Cuisinart® Hand Mixer on low speed, combine potatoes, sour cream, ricotta, eggs, remaining Parmesan and green onion. Transfer to pre- pared soufflé dish. Top with reserved crumb mixture. Set the dish in the center of the long strip of folded foil and bring up the sides to meet – twist together to form a handle.

Place the rack in ceramic pot of the Cuisinart® Slow Cooker. To place the covered soufflé dish on the rack, use the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Carefully pour water into the bottom

of ceramic pot. Cover and press the on/off button to turn the unit on. Set time to 5 hours and press Low. Slow cooker will automatically switch to Warm until ready to serve. Potatoes will be puffed and slightly brown on the top.