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Cheese & Potato Pie – A Classic Comfort Food That Never Fails

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This cheese and potato pie is the perfect combination of soft, fluffy dough and a rich, cheesy mashed potato filling. The golden-brown crust encases a creamy, flavorful interior, making it an irresistible dish for any meal. Whether served as a hearty snack, a side dish, or a comforting main course, this pie is guaranteed to be a family favorite!

Ingredients

Scale

For the Dough:

  • ½ teaspoon (3g) yeast
  • 1 teaspoon (5g) sugar
  • 2 cups (400ml) warm milk
  • 5 cups (530g) all-purpose flour (adjust as needed)
  • 1 teaspoon (6g) salt

For the Filling:

  • 3 medium potatoes, boiled and mashed
  • 1 ½ cups (150g) shredded cheese (cheddar, mozzarella, or a mix)
  • 2 tablespoons (30g) butter
  • ½ teaspoon black pepper
  • Salt to taste
  • ½ teaspoon garlic powder (optional)

For Brushing:

  • 1 egg yolk
  • 1 tablespoon (15ml) milk

Instructions

1. Prepare the Dough: In a bowl, combine yeast, sugar, and warm milk. Let it sit for 5–10 minutes until foamy. Add flour and salt, then knead until a soft dough forms. Cover and let rise for 1 hour, or until doubled in size.

2. Make the Filling: Mash the boiled potatoes while still warm. Mix in shredded cheese, butter, black pepper, salt, and garlic powder (if using). Stir until smooth and creamy.

3. Assemble the Pie: Preheat oven to 375°F (190°C). Divide the dough into two equal portions. Roll out one half and place it in a greased baking dish. Spread the potato-cheese filling evenly over the dough. Roll out the second dough portion and place it over the filling. Seal the edges and brush with the egg yolk and milk mixture.

4. Bake to Perfection: Bake for 30–35 minutes or until golden brown. Let it cool slightly before slicing and serving.

Notes

  • Use Russet or Yukon Gold potatoes for a creamier filling.
  • To make the dough extra soft, knead it well and allow proper rising time.
  • Add a pinch of paprika or cayenne pepper for a hint of spice.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
  • For a flakier version, substitute the yeasted dough with puff pastry.
  • To freeze, wrap the baked pie in foil and store for up to 2 months. Reheat at 375°F (190°C) until warmed through.

Find it online: https://friendlywell.com/cheese-potato-pie-a-classic-comfort-food-that-never-fails/