Lithuanian Baked Mashed Potato Bites - Švilpikai
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.
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
For the best texture, use starchy, yellow-fleshed potatoes. They produce a mash that holds together well when baked. Good options include Yukon Gold or Idaho (Russet) potatoes in the US. Avoid waxy potatoes, as they contain more moisture and can make the dough too soft.