Crispy and Creamy New Potato Pie

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Made this for Christmas dinner buffet. It was a huge hit. I'll whisper in your ear and tell you that I never did the oven part. I simply browned them in the frying pan, flipped them onto a plate and VOILA!!

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These potatoes by far are the best I have ever had! My youngest asked me if I would leave out the horseradish next time and use garlic and I agreed EXCEPT when I make these potatoes on St. Patrick's day or with another meal with horseradish! These are EXCELLENT POTATOES!

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followed the recipe, then threw in some fried onions

outstanding!!!!

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I was curious about comments that the recipe was too salty and did not include the baking time. What intrigued me is that the top of the recipe says: Cooking time - 30 minutes and that there is no amount listed for salt. If it is too salty, is that the fault of the recipe or is it the fault of the person adding the salt? Yes, the recipe should note that it is important to preheat the pan as is shown in the episode. Mine turned out just as Tyler described. It isn't supposed to be browned on top, and it wasn't. It was lightly brown and crisp on the bottom. I garnished with a little chopped parsley and chives. It even tastes good at room temperature on the buffet.

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I wished I would have read the reviews before I wasted the potatoes. The potatoes were dry and stuck to the pan even though I did add olive oil to the pan. The horseradish taste was too much and entirely too salty.

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Ya, I agree If I had not watched the show this would of been a waste of time. It seems there are some KEY things left out of your recipes. Lke your pan was nice hot and smoking. NO mention of that in your recipe.

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This recipe turned out perfect. I heated the skillet like some folks suggested. I was really impressed. Tonight i am doing the same thing for my 8 year old nephew - without the horseradish. These potatoes lend themselves to lots of variations. Yum

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I made this for Christmas dinner and was very disappointed. Although the taste was decent (I would use less horseradish they stuck to the pan and were a big clump. I used a non stick Calphalon pan that I preheated. These potatoes were also quite dry for my taste. 2lbs is quite a lot of potatoes and the sour cream wasn't quite enough to give this recipe the moist soft texture I was expecting. This is probably the 1st flop of Tyler's for me. I might try these again though with a different type of pan and a smaller amount of potatoes to see how it works.

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I read the reviews and made this on Christmas Eve. It turned out perfect and was super simple. I use a glass pie plate, butter it and baked until brown - about 40 min. The glass pie plate allowed me to see the bottom. As the bottom browned so did the the top. It tasted like a twice baked potato but so much easier. Usually I make augratin potatoes to go with beef tenderloin. This was so much easier and everyone raved about the new recipe. Thank you reviewers. I learned from you!

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I put my cast iron skillet in the oven first to heat up the oil. When I poured the mashed potatoes in, they sizzled great! Then baked for 30 minutes, and they were beautiful & delish. Ate them all! Thank you Tyler!!!