Buttery Potato Pie

Begin by submerging potatoes into a substantial pot and covering them with salted water. Heat the mixture to a rolling boil, then lower the heat to a moderate level and cover the pot. Allow the potatoes to cook until they are tender, which typically takes around 20 minutes. Remove the potatoes from the water and permit them to air dry for a short period, usually between 1 to 2 minutes.

Next, combine the cooked potatoes with 1/4 cup of softened butter and 1/4 cup of milk in a bowl. Add salt and black pepper to taste, then mash the potatoes until they achieve a medium-stiff consistency. Introduce cheese into the mixture and blend well.

Proceed by preheating your oven to 375 degrees Fahrenheit (or 190 degrees Celsius). Prepare a pie crust and place it into a 9-inch pie dish. Fill the pie crust with the potato mixture, then cover it with another layer of dough to form a top crust. Roll the edges together and press them firmly with a fork to seal the pie.

In a small bowl, mix 2 teaspoons of melted butter and 2 teaspoons of milk together until they are fully incorporated. Brush this mixture over the top crust to add a layer of flavor and moisture. Create several small holes in the top crust using a fork or knife to allow steam to escape during baking.

Place the pie in the preheated oven and bake until the crust is golden brown, typically taking around 45 minutes. If the edges of the pie start to darken too quickly, cover them with aluminum foil to prevent overcooking.