If you’re a fan of comforting winter meals, these Lithuanian potato pillows, known as švilpikai, will become your new favourite dish. This traditional dish is light, fluffy, and incredibly satisfying. I’ve added a fun twist by incorporating fragrant garam masala spices, bringing a hint of warmth and exotic flair to this classic Lithuanian comfort food.
Švilpikai is a dish that has been a staple of Lithuanian kitchens for generations. Made from simple ingredients like potatoes, eggs, and flour, it’s proof that humble pantry staples can create something truly special. Growing up, švilpikai was a frequent appearance on the table during colder months, offering a comforting meal that’s both hearty and easy to prepare.
This time, I decided to experiment a little. My wonderful friend recently brought me garam masala spices from India, and I couldn’t resist incorporating them into this recipe. The warm and aromatic spices gave these potato pillows a unique twist, blending Lithuanian tradition with a hint of Indian heat. It might not be the most traditional approach, but the result is a wonderfully fragrant dish that’s perfect for winter dinners.
Paired with a creamy mushroom sauce, these potato pillows make for a meal that’s hearty, indulgent, and sure to warm you up on the coldest days. Whether you’re looking for a new twist on a beloved recipe or just want a dish full of carbs to power you through the day, švilpikai won’t disappoint.
Lithuanian Potato Pillows ‘Švilpikai’: Recipe Tips
When making švilpikai, a few simple tricks can take your dish from good to amazing. These tips will ensure your potato pillows turn out fluffy, golden, and perfectly seasoned every time:
- Boil Potatoes with Skin On: This helps the potatoes retain their starch, making them perfect for mashing.
- Cool Before Mashing: Let the potatoes cool slightly before mashing to prevent the dough from becoming too sticky.
- Don’t Overmix: Mix the dough just until combined; overworking it can make the pillows dense.
- Brush with Butter: Brushing the pillows with melted butter before baking gives them a beautiful golden colour and extra flavour.
- Serve Warm: These are best enjoyed straight from the oven for maximum fluffiness.
Lithuanian Potato Pillows ‘Švilpikai’: Recipe and Ingredient Variations
Švilpikai is a versatile dish that lends itself beautifully to experimentation. You can tailor the flavours and ingredients to suit your mood or the season. Here are some variations to spark your creativity:
- Spice Swaps: Replace garam masala with smoked paprika, cumin, or even ground nutmeg for different flavour profiles.
- Cheesy Twist: Add a handful of grated Parmesan or cheddar to the dough for cheesy potato pillows.
- Herb Infusion: Mix in chopped parsley, dill, or chives for a fresh, herby taste.
- Sauce Alternatives: Pair with tomato-based sauce, sour cream, or even a creamy spinach sauce instead of mushroom sauce.
- Pan-Fried Option: Instead of baking, fry the pillows in butter until golden for a slightly crispier version.
- Gluten-Free: Use almond or rice flour instead of plain flour to make this dish gluten-free.
If you are looking for more delicious dinner ideas, try these recipes:
Spiced Chickpeas with Parsley Dressing
Roasted Pepper Pasta with Burrata
Parsley and Chive Oil Noodles
Chickpea Stew with Coconut Milk
Bean Stew with Cheese Topping
Homemade Gnocchi with Girolle Mushrooms
Recipe
Ingredients
Švilpikai:
500g potatoes (I used these potatoes)
2 eggs
4 tablespoons flour
2 teaspoons garam masala
Salt and pepper
Knob of butter
Sauce:
200g mushrooms
20g butter
1 tablespoon flour
200ml milk
Salt and pepper
Fresh chives
Method
Make the ‘potato pillows’:
- Preheat the oven to 200 degrees and line a baking tray with parchment paper.
- Boil the potatoes in salted water with their skins on.
- Once boiled, allow them to cool, peel off the skins, and mash until smooth.
- Add eggs, flour, garam masala, salt, and pepper to the mashed potatoes. Mix until just combined.
- Sprinkle flour on your work surface and roll the dough into thin sausages (approx. 1–1.5cm diameter). Cut into 1cm pieces.
- Place the pillows on the prepared tray, brush with melted butter, and bake for 20–30 minutes, or until golden.
Make the sauce:
- Clean and slice the mushrooms.
- In a pan, melt the butter over medium heat and sauté the mushrooms until tender.
- Sprinkle in the flour and stir to coat the mushrooms evenly.
- Gradually pour in the milk, whisking constantly to avoid lumps.
- Let the sauce simmer until thickened. Season with salt and pepper to taste.
- Finish with a sprinkle of fresh chives.
Serve the dish:
- Serve the potato pillows with mushroom sauce.
