Recipe courtesy of Laura Vitale
Show: Simply Laura
Print
Total:
1 hr 5 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 6 ounces Yukon gold potatoes, cut into large chunks
  • 1 clove garlic
  • Kosher salt and freshly ground black pepper 
  • 5 ounces frozen chopped spinach, thawed and all the liquid squeezed out (1 1/2 cups)
  • 1/2 cup shredded sharp white Cheddar 
  • 2 tablespoons cream cheese, softened at room temperature 
  • 2 tablespoons grated Parmesan, plus more for garnish
  • 1 tablespoon sour cream 
  • 1 sheet frozen puff pastry, such as Pepperidge Farm, thawed,
  • All-purpose flour, for rolling the puff pastry
  • 1 egg beaten with 1 tablespoon water, for egg wash

Directions

Watch how to make this recipe.

Put the potatoes and garlic in a saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, lower to a simmer and simmer until the potatoes are very soft and tender, 18 to 20 minutes.

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Drain the potatoes and garlic, transfer to a bowl and mash with a potato masher until almost smooth but with a slight chunk to them. Add the spinach, Cheddar, cream cheese, Parmesan, sour cream, 1 teaspoon salt and 1/4 teaspoon pepper. Mix until well combined.

Put the sheet of puff pastry on a lightly floured surface and roll it out so it's about 11 inches square. Brush off any excess flour. Cut the sheet into 9 pieces and add 1 1/2 tablespoons of the mashed potato mixture to the center of each. Brush with the egg wash and bring the corners up to create purses. Place the purses seam-side up on the prepared baking sheet.

Brush the tops with some more egg wash and sprinkle with Parmesan. Bake until golden, about 20 minutes.

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