Boil potatoes salted water cooked. Preheat oven 425*F. Drain potatoes well, add milk butter mash smooth, stir the cheese seasoning.
Place top crust pie, roll edges together, crimp a fork seal. Stir 2 teaspoons melted butter 2 teaspoons milk a small bowl well combined; brush crust. Cut vent holes the top crust.
Instructions. Peel chop potatoes. a large pot boiling water, add potatoes cook about 25 35 minutes, until potatoes softened.
Stirring continuously, slowly add evaporated milk; mix smooth. Add remaining sugar, cinnamon nutmeg; mix well. Pour potato mixture prepared crusts; not over-fill. Sprinkle remaining cinnamon sugar mixture. Bake pie set until knife inserted the center out clean, 45 minutes.
In pie plate, roll your pie crust some overhang. Poke bottom the crust a fork. Fill pie crust cheese potato mixture. Top a pie crust form outer edges one crust. Cut vent holes the top crust. Bake 350 degrees Fahrenheit 30-35 minutes until top golden brown.
Preparation. crust: Step 1. Place flour processor. Add butter; on/off turns, blend coarse meal forms. Add 3 tablespoons ice water blend until moist clumps form, adding .
Assemble pie: Spoon potato cheese mixture the dish rough the top a fork. Brush melted butter: Brush top the pie melted butter. Bake pie: Bake pie 20-30 minutes, until golden brown. Nutrition Facts. Calories: 399.4; Calories Fat: 17; Total Fat: 26%; Saturated Fat: 10.5% .
White potatoes cooked, mashed combined sugar, butter, whipping cream, eggs, lemon rind, lemon juice, vanilla a other tasty ingredients. unusual-but-delicious concoction spooned a prepared pie shell baked set.
Ingredients. 4lbs potato peeled & cubed 8 cloves garlic minced 4 sprigs rosemary finely chopped 8 sprigs thyme finely chopped 2 tsp geera; 1/4 tsp nutmeg grated 4 cups milk; 2 cups cheddar cheese grated 5 tbsp butter
Preheat oven 400 degrees F. Wash boil potatoes salty water bay leaf fork tender. Drain potatoes mash with horseradish, sour cream, chives.
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