ISO help/tips making potato crusts

[whole milk]

Hi,

I have had great success in using mashed sweet potatoes as a pie crust for sweet fillings and I'd like to play with the recipe using regular mashed potatoes (not sweet potatoes). Now I've used both mashed and shreded potatoes for quiche and savory pies but not dessert pies. What I'm looking for is a way to negate the scent and flavour of potato. Any suggestions on what might work?

[Jeff G.]

Vanilla based flavors work well with Sweet Potato, perhaps a Coconut Creme pie. You have the odor of coconut and vanilla to mediate the potato..

[whole milk]

Originally Posted by Jeff G.

Vanilla based flavors work well with Sweet Potato, perhaps a Coconut Creme pie. You have the odor of coconut and vanilla to mediate the potato..

I found that rum, cinnamon, and nutmeg all go together to make a really good sweet potato crust. Adding crushed walnuts gives it a nicer body. But regular potatoes? So far I've had great success adding various amounts of flour, herbs, butter to make unique quiches but now I'd like to try a dessert pie using regular potatoes.