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Potato Celery Seed Pie

Potato Celery Seed Pie

This Potato Celery Seed Pie can be prepared in a rectangular pan as well as in a pie plate. It is good for a buffet, family dinner, or try it for lunch.


2-1/4 cups plain cooked mashed potatoes
3/4 lb. low-fat small-curd cottage cheese
1/4 cup plain non-fat yogurt
2 teaspoons butter
1/3 cup skim milk
1 egg, slightly beaten
1 teaspoon celery seeds
1/4 teaspoon each ingredient: salt, white pepper, thyme, paprika
Olive oil, or nonstick cooking spray
2 teaspoons butter
1 cup green onions, chopped
2 cups celery, chopped


To boil potatoes, cover with cold water in large saucepan and bring to boil over high heat. Reduce to medium heat and continue cooking, uncovered, until potatoes are fork tender, about 20 minutes. Drain and pat dry with paper towels. Cut into halves.

Heat nonstick frying pan and cook potatoes 1 to 2 minutes, moving them as they cook by shaking pan. This is to dry out potatoes.

Mash potatoes, using potato masher, ricer with fine blade, or electric mixer. Mix in cottage cheese and yogurt. While mashing potatoes, stir in butter, milk, egg, and seasonings.

While potatoes are cooking, prepare onions and celery. Spray a non-stick frying pan or lightly coat with oil. Heat butter. Saute onions and celery, covered, until tender, stirring occasionally. Mix into mashed potatoes.

Spray a 9-inch pie plate. Preheat oven to 400 degrees. Bake pie in center of oven about 30 minutes. Pie should be golden on top.

Nutrition Information

Recipe makes 8 servings.
Serving size: 1 serving
Calories: 109; Total Fat: 2.1g; Saturated Fat: 0.8mg; Cholesterol: 30mg; Sodium: 494mg; Potassium: 437mg;


Milk: 0, Vegetables: 0, Fruit: 0, Bread: 1.0, Meat: 0.5, Fat: 0

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