Recipes


Dr. Potato Blog

IdahoŽ Potato Knishes


Recipe courtesy of Sherry Yard, Executive Pastry Chef, Spago Beverly Hills

Yield: 12 Knishes

Ingredients


  • 1/2 Sheet Puff Pastry
  • 3 Idaho® Yukon Gold Potatoes, cooked, peeled, gently mashed
  • 4 oz Onions, sauteed
  • 2 oz Cheddar Cheese
  • 2 oz Maytag Blue Cheese
  • 1 oz Reggiano Cheese
  • 1 oz Goat Cheese
  • 2 oz Heavy Cream
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/8 tsp Nutmeg
  • Egg Wash (1egg and 1 egg yolk)


Directions


  1. In a medium bowl, with a rubber spatula, combine all of the above ingredients in order given.
  2. Do not over mix. Cut the puff pastry into 3 1/2-inch squares. Lightly brush egg wash around edges. Fill the center of each square with 2 tablespoons of potato base. Gather up and overlap the sides, firmly pressing them together to seal the pastry completely closed. Brush the top with egg wash.
  3. Freeze for a minimum of 30 minutes so that the Knishes seal closed completely. Bake in a 365ºF oven for 15 minutes, until the Knishes are a deep golden brown.
  4. Serve immediately.
IdahoŽ Potato Knishes »


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