Three Potato Pasty

Recipe from: Taste Of Granor

Pasties are the traditional, tin-less pot pies of Michigan's Upper Peninsula. This filling can also be used as a replacement for mashed potatoes on any dinner plate.

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1 lb pie dough (recipe of your choosing)
1 lb purple potatoes
1 lb butterball potatoes
1 lb sweet potatoes
1 cup heavy cream
4oz gouda


  1. Roll the pie dough until 1/8th inch thick and cut into rounds about 7 inches in diameter.
  2. Boil the purple and butterball potatoes in heavily salted water until tender when pierced with a knife.
  3. Drain the potatoes from the water and allow to cool until cool enough to handle.
  4. When cool smash with your hands or a masher to make irregular pieces.
  5. Peel and cut the sweet potatoes into large chunks and stew with the heavy cream and several pinches of salt and black pepper.
  6. When the sweet potatoes are soft, transfer to a food processor and blend until smooth.
  7. Grate the gouda.
  8. Combine the smashed potatoes with the sweet potato puree and the grated gouda to make a chunky filling.
  9. Cool filling completely.
  10. Place 1 cup filling in each round of pie dough and fold into a half moon.
  11. Crimp the edge to seal and then freeze.
  12. When ready to bake, heat oven to 375F and bake the pasties (from frozen) until golden brown and the dough is cooked through (about 30 minutes).