Idaho® Potato Knishes

• 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

1 In a medium bowl, with a rubber spatula, combine all of the above ingredients in order given. 2 Do not over mix. 3 Cut the puff pastry into 3 1/2-inch squares. Lightly brush egg wash around edges. 4 Fill the center of each square with 2 tablespoons of potato base. 5 Gather up and overlap the sides, firmly pressing them together to seal the pastry completely closed. Brush the top with egg wash. 6 Freeze for a minimum of 30 minutes so that the Knishes seal closed completely. 7 Bake in a 365ºF oven for 15 minutes, until the Knishes are a deep golden brown. 8 Serve immediately. Source: Idaho Potato Commission