Potato Piroshki Recipe Recipe

These piroshki are A-m-a-z-i-n-g, hard to stop on the first or second one, I should stop counting... lol. These have a very thin crust, they're crispy on the outside and filled with a soft filling of mashed potatoes.

The dough recipe is very simple and quick. It is great for the leftover mashed potatoes, although I would be willing to prepare mashed potatoes just for the filling, because they are the bomb!!

If you are looking for some traditional meat filled piroshki, here is a recipe or two for you.

Serving size:
25 min
15 min
Ready in
40 min


Combine together flour, sugar, salt and baking powder.
To the mixture, add buttermilk and stir to combine.
Work the dough until everything is well combined. The dough will be on a sticky side, but that is OK.
Cut the dough into 10 equal pieces. Flour the surface that you are working on and roll each one out.
Place equal amounts of mashed potatoes onto each dough. Seal all edges of each one, just like you see it in the picture.
Carefully roll out each one onto a flat piece, you may need to continue flouring the surface that you're working on.
Preheat a skillet, filled with oil, to a medium heat, fry each pastry until it's golden brown. They are best when served immediately.
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