Potato Pastry Dough
Indulge in the rich, buttery texture of homemade Potato Pastry Dough—a unique and versatile twist on traditional pie crusts and pastry bases. Made with tender Russet or Yukon Gold potatoes, this recipe combines mashed potatoes with all-purpose flour and cold, cubed butter to create a delightfully soft yet sturdy dough. Enhanced by a touch of egg yolk and ice water for perfect elasticity, this pastry is ideal for savory tarts, quiches, or pot pies. The key to its incredible flavor lies in the balance of wholesome ingredients and proper chilling to ensure a flaky, melt-in-your-mouth crust every time. Whether you're crafting a rustic tart or elevating an everyday pie, this potato pastry dough brings comfort-food charm to any dish.
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Recipe Information
Ingredients
- 300 grams Russet or Yukon Gold potatoes
- 250 grams All-purpose flour
- 150 grams Unsalted butter, cold and cubed
- 1 teaspoon Salt
- 1 large Egg yolk
- 2 tablespoons Ice water
Instructions
Peel the potatoes and cut them into small chunks. Boil them in a pot of salted water until tender, about 10-12 minutes.
Drain the cooked potatoes thoroughly and mash them until smooth. Allow the mashed potatoes to cool completely to room temperature before proceeding.
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter.
Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
Stir in the cooled mashed potatoes until mostly incorporated.
Add the egg yolk and ice water, one tablespoon at a time, mixing lightly after each addition. Knead the dough gently until it just comes together. Do not overmix.
Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour to allow the dough to rest and chill.
After chilling, roll out the dough on a lightly floured surface to the desired thickness for your recipe.
Use immediately to line a pastry tin or as needed for your intended dish. Blind bake or bake according to the requirements of your recipe.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 243.5 g | 89% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 3.3 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 122 mg | 9% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1393 mg | 30% | |
*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.
