whole milk
Senior Cook
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?
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?
Last edited: