For an extra layer of flavor, try adding a pinch of garlic powder or onion powder to the mashed potatoes. Feel free to experiment with different cheeses. Cheddar, Gruyere, or even a smoked cheese would be delicious. If you prefer a crispier crust, brush it with an egg wash instead of butter and milk. Leftover potato pie can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Mom's Two-Crust Potato Pie Recipe
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PREP TIME10 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS18
This hearty potato pie, encased in a flaky double crust, is a comforting classic. Creamy mashed potatoes, enriched with butter and cheese, create a filling and flavorful dish perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol34 mg
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Fiber7 g
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Protein11 g
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Saturated Fat13 g
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Sodium533 mg
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Sugar2 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Potatoes: Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes well and return them to the pot. Let them steam dry for 1-2 minutes to remove excess moisture.
02
StepMash and Enrich: Add 1/4 cup butter and 1/4 cup milk to the potatoes. Mash until smooth and creamy. Season generously with salt and freshly ground black pepper. Stir in the shredded cheese until melted and well combined.
03
StepPreheat and Assemble: Preheat your oven to 375°F (190°C). Line a 9-inch pie dish with one of the pie crusts. Trim the edges and crimp decoratively. Pour the potato mixture into the prepared crust, spreading it evenly.
04
StepTop and Seal: Carefully place the second pie crust over the potato filling. Trim the edges, leaving about an inch overhang. Fold the overhang under the bottom crust and crimp the edges tightly to seal. Cut several slits in the top crust to allow steam to escape during baking.
05
StepGlaze and Bake: In a small bowl, combine the 2 teaspoons of melted butter and 2 teaspoons of milk. Brush the mixture evenly over the top crust. This will help create a golden-brown color.
06
StepBake: Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is heated through. If the edges of the crust begin to brown too quickly, cover them loosely with aluminum foil.
07
StepCool and Serve: Let the pie cool for at least 10-15 minutes before slicing and serving. This allows the filling to set slightly.
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RECIPE REVIEWS
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Please Rate
Aida Kreiger
Jun 29, 2025I used a store-bought crust to save time, and it still turned out great!
Cary Pfeffer
Jun 26, 2025I added some caramelized onions to the potato mixture, and it took the flavor to the next level. Thanks for the great recipe!
Jayson Franey
Jun 24, 2025Could I use sweet potatoes instead?
Gretchen Mosciski
Jun 16, 2025This is such a comforting and satisfying dish. Perfect for a cold evening!
Mae Botsford
Jun 15, 2025The instructions were easy to follow, and the pie turned out beautifully. I'll definitely be making this again.
Trystan Deckow
May 29, 2025I halved the recipe and baked it in a smaller pie dish. It worked perfectly!
Lela Hamillolson
May 26, 2025What kind of cheese is recommended besides American?
Ernesto Robel
May 3, 2025This pie was a huge hit! The crust was perfectly golden, and the filling was creamy and delicious. My family loved it!
Pasquale Mccullough
Apr 28, 2025My crust didn't brown as much as I'd like. Any suggestions?