Idaho® Potato Knishes

Ingredients

• ½ 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
• ½ teaspoon salt
• ½ teaspoon pepper
• ⅛ teaspoon nutmeg
• Egg wash (1 egg and 1 egg yolk)

Directions

1. In a medium bowl, with a rubber spatula, combine all of the above ingredients in order given, except for the puff pastry and egg wash.
2. Do not over mix. Cut the puff pastry into 3½-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.