I grew up in a Catholic family, when Catholics could not eat meat on Fridays. Fish and a side dish were Friday meals. One particularly favorite side-dish was this recipe. Hearty, filling and delicious! Cubed ham and finely chopped onions can be added to the potato and cheese mixture if you want more of a one-dish meal. Use American, muenster, havarti, or brie cheese. Happy cooking!
Ingredients
- potatoes, peeled and cut into chunks: 6 piece
- butter: 0.25 cup
- milk: 0.25 cup (or as needed)
- salt and ground black pepper: (to taste)
- American cheese: 0.5 cup (shredded)
- pastry for a 9 inch double crust pie:
- butter: 2 tsp (melted)
- milk: 2 tsp
Metric Conversion
Stages of cooking
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Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.
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Preheat oven to 375 degrees F (190 degrees C).
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Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.
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Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.
