Hungarian Potato Pogácsa (Dairy-Free)

Ingredients

• 1 lb Potatoes (Russet)
• 2 cups All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 cup Vegan Shortening
• 1/2 cup Dairy-Free Milk (Oat)
• 2 tbsp Everything Bagel Seasoning

Instructions

1. 1Place the 1 lb of Russet potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, until the potatoes are easily pierced with a fork. Drain the water, then mash the potatoes thoroughly until smooth. Set the mashed potatoes aside to cool completely to room temperature.
2. 2Preheat your oven to 400°F (200°C).
3. 3In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 tsp of baking powder, and 1/2 tsp of salt. Whisk them together until well mixed.
4. 4Add the 1/2 cup of vegan shortening to the flour mixture. Use a pastry blender or your fingertips to cut the shortening into the flour until the mixture resembles coarse crumbs, with no large pieces of shortening remaining.
5. 5Add the cooled, mashed 1 lb of potatoes and the 1/2 cup of dairy-free milk to the bowl. Mix with a spoon or your hands until a soft dough forms and all ingredients are well combined.
6. 6Lightly flour a clean work surface. Transfer the dough to the floured surface and roll it out evenly to a thickness of 1/2 inch. Use a round biscuit cutter (about 2-inch diameter) or a knife to cut out individual biscuits.
7. 7Arrange the cut biscuits on a baking sheet lined with parchment paper, leaving a small space between each biscuit.
8. 8Brush the tops of the biscuits with a small amount of the 1/2 cup of dairy-free milk. Sprinkle the 2 tbsp of everything bagel seasoning evenly over the top of each biscuit.
9. 9Bake the biscuits in the preheated 400°F (200°C) oven for 15-20 minutes, or until the tops are golden brown and the biscuits are puffed. Remove from the oven and let them cool on the baking sheet for a few minutes before serving.

Substitutions

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