- 6 potatoes, peeled and cut into chunks
- 1/4 cup butter
- 1/4 cup milk, or as needed
- salt and ground black pepper to taste
- 1/2 cup shredded American cheese
- pastry for a 9 inch double crust pie
- 2 teaspoons butter, melted
- 2 teaspoons milk
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.
- Preheat oven to 375 degrees F (190 degrees C).
- Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.
- Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.