Page 158 - Pie Squared

still gritty, continue beating and test again after another minute.
To use, plop the meringue here and there over a pie filling and

gently disperse it across the surface with the back side of a large
spoon, making fluffy peaks and ensuring the meringue securely
touches the entire edge of the crust. Or spoon the meringue into a
pastry bag and pipe a pretty design across the surface. Slide the pie

into the oven and broil the meringue until it is browning here and
there and smells like toasted marshmallows, 3 or 4 minutes. Cool
slightly and serve soon.

POTATO MASH

Makes 4 cups

2½ pounds (1.14 kg) russet potatoes, peeled and cut into chunks

Kosher salt

3 tablespoons (42 g) unsalted butter, cubed

½ teaspoon coarsely ground black pepper

¼ cup (60 ml) whole milk, warmed)

In a medium saucepan over high heat, cover the potatoes with cool
water and a big pinch of salt. Cover and boil until the potatoes are

fork-tender and soft, 12 to 15 minutes. Drain all the water from the
pan, remove from the heat, and cover, leaving the potatoes to steam
for 5 minutes.
Mash the potatoes with a stand mixer fitted with the whisk

attachment, a hand mixer, or a good old handheld masher, adding
the butter, 1 teaspoon salt, and the pepper. Pour in the milk slowly,
whipping all the time, until the potatoes are smooth and velvety and
not too stiff.

To use, spoon your savory filling into a crust and spread it out
from edge to edge. Dollop the potatoes across the filling here and
there. Gently spread the potatoes from edge to edge leaving none of