Idaho® Potato Knishes

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:
In a medium bowl, with a rubber spatula, combine all of the above ingredients in order given.
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.
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.
Serve immediately.