Potato Pie

Ingredients

3-4 pounds russet potatoes
½ to 1 cup milk
½ stick of butter plus additional 2 tablespoons
¼ cup unseasoned dry bread crumbs
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
1 large egg, lightly beaten
8 oz. shredded mozzarella cheese
4 slices chopped salami (¼ lb prosciutto may be substituted)
2 ½ oz finely grated Parmigiano-Reggiano (1 cup plus 2 tablespoons)

Peel potatoes, wash and cut into chunks. Put into saucepan, cover with water, add ½ teaspoon salt and 1 teaspoon garlic powder. Bring to boil and cook until potatoes are tender. Pour potatoes into a colander. Slice ½ stick butter and put into saucepan to melt. Add ½ cup milk. Add pepper and nutmeg. Return potatoes back into saucepan and mash them until everything is well combined and almost smooth. More salt and milk may be added to taste and desired consistency. Preheat oven to 400 degrees F. Butter a 2 to 21/2 quart shallow baking dish and sprinkle with bread crumbs. Stir in egg, mozzarella, salami, and 1 cup Parmigiano-Reggiano. Spread potato mixture evenly in baking dish, sprinkle with remaining 2 tablespoons Parmigiano-Reggiano and dot with remaining tablespoons of butter. Bake until top is browned, about 35-45 minutes.

Let potato pie stand 5 minutes before serving.