Is there nothing a potato can't do? Just like eggs, they are a chameleon of the kitchen, one minute you're digging into homemade crunchy chips, the next you are enjoying leftover mash in an apple tart made with potato pastry. The wonder of it all. 

Besides all that, potato is so good for you, containing complex carbohydrates not found in any other food, as well as containing vitamin C and antioxidants. It's a source of vitamins B1, B3 and B6 and minerals such as potassium, phosphorus and magnesium, while also containing folate and riboflavin. Easy to see why whole countries (like the people of Ireland) were able to survive on potatoes alone during hard times. 

Making pastry from leftover cooked potatoes only occurred to me when wheat was taken away and the flours that are gluten free don't quite give you much elasticity to make pastry with. 

Who doesn't have leftover mash or boiled spuddies anyway? I've used this handy recipe below for everything I can think of including pizza bases, cottage pies, sausage rolls, focaccia, to galettes. The recipe encompasses leftovers (no more waste) and common ingredients that are already in your pantry and fridge, making it ideal for regular use. 

• 150gms of gluten free flour (we use organ or lauke flour brand in Australia)
• 100 gms chilled butter cubed
• 200gms of mashed potato or boiled potatoes
• 30ml of milk (if too dry add more milk one tablespoon at a time until it reaches consistency that works for you)

• Put the gluten free flour, cubed butter, potato and milk into the food processor / mixer or thermomix  and pulse to combine, until the mixture resembles breadcrumbs. 
• Add dough hook and knead for a couple of minutes until it combines. Or turn out onto a large baking sheet or kitchen board and knead by hand.
• Add extra dusting flour and use a rolling pin to craft your dough for desired use. 
• Refrigerate what you do not use for up to 3 days in fridge or roll out and keep in freezer. 

To use this recipe in desserts like apple tart or galettes you can sweeten the dough by adding 2 tablespoons of sugar and desiccated coconut (1 tablespoon), or by adding coconut sugar (2 tablespoons). 

The pastry is cooked at 180 degrees celsius for 30-45mins dependant on oven brand. 

It's so great to always have an option for making pastry for when fresh ingredients are dropped in your door or picked from the garden. I hope it helps you out too. It's delicious, crunchy and rustic, and I love to get my hands messy kneading the dough, a chance to be mindful and concentrate on a yummy task.