Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 6-8 tbsp ice water
  • 2 lbs potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • ½ cup heavy cream
  • 1 egg, beaten
  • 2 tbsp fresh chives, chopped
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine flour and salt.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until a dough forms.
  4. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  5. Boil diced potatoes in salted water until tender, about 15 minutes. Drain.
  6. In a frying pan, sauté onions until translucent, about 5 minutes, then add garlic and cook for another minute.
  7. In a large bowl, mash the potatoes and mix with sautéed onions, cheese, cream, chives, thyme, salt, and pepper.
  8. Preheat your oven to 375°F (190°C).
  9. Roll out half of the chilled dough to fit the pie dish, then place in the dish.
  10. Spoon the filling into the crust, smoothing it down.
  11. Roll out the second half of the dough, place it over the filling, crimp edges to seal, and cut slits for steam.
  12. Brush the top with the beaten egg.
  13. Bake in the preheated oven for 35-40 minutes or until golden brown.
  14. Let cool for 10 minutes before slicing and serving.