Country Potato Pie
Savor the ultimate comfort food with this hearty Country Potato Pie, a golden-baked masterpiece that combines creamy mashed russet potatoes, smoky crumbled bacon, and gooey cheddar cheese, all nestled in a flaky pie crust. Perfect for cozy family dinners or potluck gatherings, this recipe is a delightful twist on classic mashed potatoes, featuring fresh herbs like parsley and chives to elevate its flavor. With its buttery crust and luscious, cheesy filling, this savory pie is as simple to prepare as it is satisfying to eat. Ready in just over an hour, it’s a showstopping dish that’s sure to become a new favorite. Serve it warm with a sprinkle of chives for a rustic, homestyle vibe that’s perfect for any occasion.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons unsalted butter
- 0.5 cup whole milk
- 1.5 cups shredded cheddar cheese
- 0.5 cup cooked and crumbled bacon
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 refrigerated pie crust
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C).
Peel and chop the russet potatoes into 1-inch cubes. Place them in a large pot of salted water, bring to a boil, and cook for 12-15 minutes or until tender.
Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until smooth and creamy.
Stir in 1 cup of shredded cheddar cheese, the crumbled bacon, parsley, and chives. Mix until evenly combined and set aside.
Unroll the refrigerated pie crust and gently press it into a 9-inch pie dish. Trim any excess crust from the edges and crimp the edges as desired.
Transfer the mashed potato mixture into the prepared pie crust, smoothing out the top.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the filling.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the edges of the pie crust with the egg wash.
Place the pie on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the filling is heated through and the crust is golden brown.
Remove the pie from the oven and allow it to cool for 5-10 minutes before slicing.
Serve warm and garnish with additional fresh chives, if desired.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 6161 mg | 268% | |
| Total Carbohydrate | 299.6 g | 109% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 21.1 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1647 mg | 127% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 7911 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
