Mashed potato dough for pies

Step-by-step cooking

1. Step 1:

   

   How to make mashed potato dough for pies? As a basis, you can use potatoes boiled in the peel. To do this, wash the tubers, carefully rubbing the peel with a vegetable brush. Pour cold water into a saucepan and put the potatoes to boil until tender. It took me about thirty minutes after boiling the water to make the tubers absolutely soft. But this time is approximate, you need to focus on the softness of potatoes.

2. Step 2:

   

   After the potatoes are ready, drain the water and cool the tubers. Peel them and mash them with a puree pestle. Add baking powder, salt and a little sunflower oil. All this is to enhance the taste and improve the properties of the future dough.

3. Step 3:

   

   Add flour in parts. I have the highest grade. Constantly mix the mixture to stop at the right moment and not to clog the dough with flour, otherwise it will become tasteless and like rubber. The amount of flour indicated is what I use, but it may need less or more. How to understand that it is already enough? Take a small piece of dough and remember it between your fingers. If it sticks to your hands or crumbles, then you need to continue adding flour little by little.

5. Step 4:

   

   Cover the dough with a towel or cling film. I recommend letting him rest for ten minutes to make it easier to work. But, you can immediately start modeling pies.

6. Step 5:

   

   Form a thick sausage from the dough and cut it. I cut it into four pieces, and my pies turned out to be almost the size of a palm! I think you can safely divide the dough into six equal parts in order to make the pies more miniature. Then, directly on the palm of your hand, form an oval cake with a height of at least five millimeters, so that the dough does not break, put a spoon of filling in the middle of the tablespoon with a slide and pinch the edges.