Vegetarian Mashed Potato Puff Pastry Braid for easy entertaining at your next game day party!
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Yield: 4
- Category: Appetizer, Baking, Sides
- Cuisine: American
Ingredients
- 1 puff pastry sheet [9x9] (thawed)
- 1/2 cup Idaho Spuds Roasted Garlic Mashed Potatoes
- 1 teaspoon chopped fresh rosemary
- 1/3 cup Italian cheese blend (I used a mix of mozzarella, parmesan, provolone, romano & asiago)
- salt (to taste)
- pepper (to taste)
- 1 egg mixed with 1 tablespoon water (for egg wash)
Method
- Pre heat oven to 400 F degrees.
- Boil water and prepare the Idaho Spuds mashed potatoes according to instructions on the package.
- Transfer mashed potatoes to a bowl and add 1/3 cup Italian cheese blend, chopped rosemary, salt and pepper. Mix everything till well combined.
- On a lightly floured surface, unroll your thawed puff pastry sheet and roll into 9.5" X 9.5" square.
- Now divide the sheet into three parts, 3.25" - left, 3" - middle and 3.25" - right. Leave 0.75" top & bottom and in between make 9 cuts 0.8" apart on both left & right sides.
- Put the prepared mashed potatoes mix over the middle portion of the sheet.
- Now starting at one end, fold the pastry strips over the potato filling. Alternate sides while making the braid and stretch gently if needed to cover the filling.
- Prepare the egg wash by mixing the egg with 1 tablespoon water. Using a pastry brush, apply the egg wash all over the braid
- Bake at 400 F degrees for 20-25 minutes or till the braid is nice golden in color.
- Remove from oven, slice and serve!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.