There are few things more comforting than a tray of baked mashed potato bites fresh from the oven. Crispy on the outside, soft in the middle, and perfect for soaking up a creamy sauce, these little bites are one of Lithuania’s most satisfying potato dishes. If you love cozy, hearty food made from humble ingredients, this classic potato recipe might become one of your new favorite things.
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In Lithuania, these golden bites are known as Švilpikai - a rustic dish made from mashed potatoes, flour, and egg, baked until beautifully crisp. Served with bacon, onions, and cream, they are the kind of comforting meal that feeds the whole family and warms you up on cold evenings.
Švilpikai - Lithuanian Comfort Food
The name Švilpikai roughly translates to “whistlers.” Some say the name comes from the soft whistling sound they can make when bitten into while still hot. Others believe it refers to the shape of the dough pieces when they were traditionally rolled and cut. Either way, the name is as charming as the dish itself.
These small bites of baked potato dough are deeply rooted in Lithuanian home cooking. They’re often served as a main dish with a rich bacon and cream sauce, though they can also appear as hearty side dishes alongside meat or vegetables. Like many traditional Lithuanian recipes, Švilpikai were born out of practicality — using simple pantry staples to create something filling and satisfying.
Growing up, potato dishes were always at the center of the table. Lithuania’s cool climate makes potatoes a staple crop, so recipes like these were passed down through generations. It’s the kind of food that feels familiar and comforting from the first bite.
Ingredient Notes
- Potatoes. Starchy potatoes are essential for the best texture. In Lithuania, yellow-fleshed potatoes are often used. In the US, russet potatoes or Yukon Gold potatoes work very well. In the UK, Maris Piper or King Edward are good options (but I recommend baking these, not boiling, as they tend to be more watery than Lithuanian potatoes). Avoid waxy potatoes, which contain more moisture and make the dough harder to shape.
- Egg. Helps bind the mashed potatoes together so the bites hold their shape during baking.
- All-purpose flour. Adds structure to the dough. The exact amount may vary slightly depending on how moist your potatoes are.
- Butter. Brushed on top of each potato bite before baking to help them crisp and develop flavor.
- Bacon or pancetta. Provides the salty, savory element in the sauce. Pancetta works beautifully, but regular bacon or even bacon bits can be used.
- Onion. Adds sweetness and depth to the sauce. Yellow onions are the most traditional.
- Heavy cream. Creates a rich sauce that coats the crispy baked potato bites perfectly.
- Fresh dill. A classic herb in Lithuanian cooking.
- Salt and black pepper. Simple seasoning, but important. A pinch of sea salt helps bring out the flavor of the potatoes.
Step-By-Step Method
1. Cook the potatoes. Scrub the unpeeled potatoes and boil them in salted water until tender. Drain and allow them to cool slightly.
2. Mash the potatoes. Peel the potatoes and mash them thoroughly in a large bowl using a potato masher or ricer. The smoother the mash, the better the final texture.
3. Make the dough. Add the egg, salt, and pepper to the mashed potatoes. Mix well. Stir in most of the flour and knead gently until a soft dough forms. Add more flour if needed.
4. Prepare the baking tray. Line a baking sheet with parchment paper and brush it lightly with melted butter.
5. Shape the bites. Divide the dough into several portions and roll each into a rope - the right size is roughly ¾–1 inch thick. Flatten slightly and cut diagonally into diamond-shaped small pieces.
6. Arrange for baking. Place the pieces in a single layer on the prepared baking sheet and brush the tops with melted butter.
7. Bake until crisp. Bake in a preheated oven at 400°F (200°C) for about 12–15 minutes. Flip the bites and bake for another 12 minutes until golden brown.
8. Prepare the sauce. While the potato bites bake, fry the bacon until crispy. Add the chopped onion and cook until soft. Stir in the cream and heat gently.
9. Serve. Divide the baked bites into bowls and pour the creamy bacon sauce over the top. This is the best part.
Alternative Cooking Method
Traditionally, Švilpikai can also be fried instead of baked. Simply heat butter in a frying pan and cook the potato pieces until golden and crisp on both sides. This method produces an even richer flavor.
Serve them with a generous dollop of sour cream and a sprinkle of dill or green onions.
Storage
Švilpikai are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in the oven or a skillet to bring back their crisp edges. You can also reheat them in an air fryer basket.
More Lithuanian Potato Recipes
If you enjoy these baked mashed potato bites, there are plenty more comforting Lithuanian potato dishes worth trying.
Lithuanian Baked Mashed Potato Bites - Švilpikai
Equipment
- Potato Masher or Potato Ricer
- Large Baking Sheet
- Pastry brush
- Parchment Paper
Ingredients
- 800 g (1.75 lb) raw unpeeled potatoes about 675 g (1.5lb) once boiled and peeled*
- 1 egg large
- salt and black pepper to taste
- 100-120 g (¾-1 cup) all-purpose flour depending on potatoes
- 25 g (2 tbsp) butter melted, for greasing and brushing
For the Sauce:
- 100 g (3.5 oz) cubed bacon or pancetta
- 1 yellow onion finely chopped
- 200 g (¾ cup) heavy cream
- a handful of fresh dill roughly chopped
Instructions
- Scrub the unpeeled potatoes, then boil them in a large pot of salted water until tender.
- Drain and allow the potatoes to cool down just enough to handle. Then peel, and mash them very well using a potato masher or ricer - make sure no lumps remain.
- To the mashed potatoes, add salt and black pepper and egg and mix to combine.
- Add ¾ of the flour (you may or may not need to add more flour depending on how watery/ starchy your potatoes are). Mix to a smooth dough, adding more flour as needed.
- At this point, line a large baking sheet with parchment paper. Brush the paper with a little melted butter. Preheat the oven to 200°C (400°F).
- Divide the potato dough into 3-4 pieces. Roll each piece into a long rope, about 2-3 cm (¾-1 inch) thick.
- With the palm of your hand, flatten each rope, so that they are about 1.5-2cm (½-3/4 inch) thick.
- Cut the rope on the diagonal into diamond (rhombus) shapes (we get about 40 bites).
- Arrange the potato bites on the prepared baking sheet. Then brush the tops with melted butter.
- Bake them in the centre of the oven for 12 minutes. Then flip them, and return to the oven for another 12 minutes, until crispy and browned.
- Whilst the mashed potato bites are baking, prepare the sauce.
- Fry cubed bacon (or pancetta) in a frying pan over medium heat until the fat has rendered and they are crispy and brown. Then add the finely chopped onion, and sautee on low-medium heat for 10-12 minutes, until soft. If the pan is dry, add a little oil.
- Reduce the heat to minimum, add the cream, and heat just enough to warm through. Stir in a handful of fresh dill, just before serving.
- Arrange 8-10 bites per portion in a bowl. Spoon the sauce generously over the potato bites, and enjoy!
Notes
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