Mom's Two-Crust Potato Pie

This two-crust potato pie is filled with rich, buttery, and cheesy mashed potatoes and baked until golden for a hearty and delicious vegetarian meal!

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 588 Calories

Ingredients

• 2 teaspoons milk
• 2 teaspoons butter, melted
• salt and ground black pepper to taste
• 6 potatoes, peeled and cut into chunks
• pastry for a 9 inch double crust pie
• 0.25 cup butter
• 0.5 cup shredded American cheese
• 0.25 cup milk, or as needed

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Fit a crust into a 9-inch pie dish and fill with potato mixture. Place the top crust on pie, roll the edges together, and crimp with a fork to seal.

Step 3

Stir together 2 teaspoons melted butter and 2 teaspoons milk in a small bowl until well combined; brush over crust. Cut several vent holes in the top of crust.

Step 4

Bake in the preheated oven until crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.

Step 5

Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for 1 to 2 minutes. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in cheese.