Potato Boats

I know this recipe might seem long and daunting. It’s not! Essentially, you plop some cold mashed potatoes on a little pie dough and bring up the sides, leaving the potatoes exposed at the top. You bake them a little while, top them with some cheese and bacon, and then bake them a little longer. That’s it!

To make the mashed potatoes (the day before serving):

You, of course, do not need to make my version of these mashed potatoes. Feel free to substitute your own favorite mashed potato recipe. Plain, ‘ol mashed potatoes work great. If you want to try a new mashed potato recipe, I think you will like this one.

In a large pot, add the peeled and cut potatoes. Cover with cold water by 1″. Bring to a boil and add about a tablespoon of kosher salt or 1/2 tablespoon of table salt. Cover and reduce the heat and simmer the potatoes until fork tender, about 12 to 14 minutes. Turn off the heat and drain the potatoes. Immediately return the hot potatoes to the hot pan and allow the excess water to evaporate.

While the potatoes are simmering, heat a small skillet over medium heat with 2 tablespoons of butter. Add the scallions and cook for about 3 minutes. Add the garlic and cook for another minute or two. Set aside until needed.

Add the cream cheese to a mixing bowl and beat for a few seconds.

Use a ricer or potato masher to mash the potatoes. Transfer the potatoes to the mixing bowl with the cream cheese. Add the scallion/garlic mixture as well as the remaining butter. Beat the potatoes until everything is incorporated, scraping the bowl as needed. Add the milk (or half-and-half or cream), sour cream, and some salt. Beat until incorporated. If desired, add additional milk, but don’t get the potatoes too thin. Add pepper if desired. Taste for salt and adjust as needed. Place the potatoes in a bowl, cover, and refrigerate overnight.

To assemble the boats:

Unwrap one sheet of the dough and unroll it. Use a rolling pin to smooth out the dough and roll it out just a tad thinner. Cut three 5-inch circles out of the dough (I use the lid of a 42-oz. oatmeal container as a guide). You may re-roll the scraps and make additional circles.

Add 1/3 cup of the cold mashed potatoes to each of the centers of the dough. Lightly brush some water (not too much!) around the outer edge of the dough. Slide your index finger and thumb about 3/4″ under the dough on the right side of the circle. Lift up slightly and allow a little of the dough to drop between your index finger and thumb. Squeeze together to form the bow of the boat. Repeat using your left hand on the left side of the circle to form the stern of the boat.

Decoratively pleat the sides of the boat. When finished, the boat should be an oval shape. If desired, you may add some additional mashed potatoes to the top. Note: the more potatoes you add, the more likely the boats will spread out (or the pleats will open) during baking. When using extra potatoes, take extra time to make sure your pleats are well sealed. The recipe for my mashed potatoes makes more than you will need for the boats, so you should have plenty of extra mashed potatoes left to mound more on the top, if desired.

Repeat this process for the other boats. You may also roll out the second sheet of dough and cut out more boats, making a total of six. After all of the boats have been made, you may place them in a deep dish, cover with plastic wrap, and keep refrigerated until ready to bake. I often do this a couple of hours before my guests arrive for dinner. This way, I only need to throw the boats in the oven when everybody shows up for dinner. This is why this recipe is perfect for small dinner parties.

To bake the boats, preheat the oven to 350F. When the oven is hot, place the boats on a sheet pan (uncovered) and bake for 20 minutes. Remove the boats from the oven and top with a small mound of sharp cheddar cheese. Return the sheet pan to the oven and bake for 4 minutes longer. Remove the sheet pan one additional time and add some bacon bits to the top. Return to the oven and bake for about 3 minutes longer.

When fully cooked, add a small dollop of sour cream or ranch dip on top (if desired) and sprinkle with some chopped scallions. Chris-cross a couple of chives on top (to look like oars for the boat). Feel free to warm up any extra mashed potatoes in case people want a second helping of the potatoes.