mashed potato cheddar puff pastry
this recipe is a combination of some of my most favorite things ever! mashed potato, whether it’s plain and smooth or chunky and full of flavors, is one of my top 5 foods of all time. for this mashed potato and cheddar puff pastry recipe, we have layers of freshly shredded cheddar cheese and mashed potato encased inside an extremely flaky and tender puff pastry! the puff pastry is store-bought to make everything much quicker and easier!
the inspiration for mashed potato and cheddar puff pastry
when coming up with this simple recipe, i longed to create something that was gorgeous, yet easy to make. since the puff pastry is store-bought, it saves us a lot of time! the look and design is inspired by a dessert called galette de rois which is usually filled with a sweet almond cream. but we’re going savory with this one!
this recipe is also a great way to use leftover mashed potatoes from those holiday dinners! but if you don’t have any leftover mashed potatoes, it’s quick and easy to make your own at home using the ingredients and instructions below! if you want to make things even easier, a instant mashed potato would work here too!
tips for using puff pastry
even though we’re making things easier on ourselves by buying already-made pastry, there are still a few little tips that might help you along the way!
keep things cool. you want to work quickly when handling puff pastry because puff pastry is essentially many many layers of alternating dough and butter. the many layers of butter throughout must stay cold before it hits the high temperature of the oven in order to create those puffy flaky gorgeous layers we all love to see!
thaw in the fridge overnight. i know your package probably says to thaw by leaving it out for about 30 minutes, until soft enough to use. but i recommend just removing the package from the freezer the night before you need it, and thawing it in the fridge. your pastry will be easier to handle. but if you’re in a rush, thawing on the counter as per the package instructions is totally fine.
now let’s get baking!
your favorite buttery and smooth mashed potato on top of a bed of fresh white cheddar cheese, encased in flaky and tender puff pastry!
mashed potato filling (use 2 cups leftover mashed potato or make fresh with ingredients below)
- 2 medium russet potatoes
- 1/3 c whole milk
- 2 tb butter
- 1 tsp fresh thyme
- 1 1/2 tsp garlic powder
- 1 tsp kosher salt
- fresh black pepper
- 1 cup fresh shredded white cheddar cheese
puff pastry and egg wash
- 1 package store bought puff pastry
- 1 large egg
- 1 tbs water or milk
- 1 tsp flaky sea salt (optional)
prepare mashed potato filling (can be made up to 3 days ahead of time)
- feel free to use about 2 cups of leftover mashed potatoes instead of making fresh.
- wash and peel potatoes, then cut into 1-inch cubes.
- place into a small to medium saucepan, covering potatoes with an inch of water.
- place over high heat and bring to a boil, then set to low heat to let simmer for about 10 minutes, or until potatoes are fork tender. remove from heat and drain water.
- while potatoes are cooking, prepare the milk mixture. to a microwave safe liquid measuring cup, add milk, butter, thyme, garlic powder, salt, and pepper. microwave on 20 second intervals just until warmed and butter is melted. set aside.
- mash the potatoes in the saucepan thoroughly.
- add the milk mixture and with a silicon spatula, mix and fold until just combined. do not over mix.
- add more salt and pepper as needed. place mashed potatoes into heat safe shallow bowl to cool completely before using.
assemble the puff pastry
- thaw the puff pastry overnight in the fridge or according to package instructions.
- PREHEAT OVEN TO 425 DEGREES F.
- cut out 2 9- or 8-inch circles. i do this by holding an 8 inch cake pan on top of the puff pastry sheet and using a knife to cut around the circle.
- make sure to work quickly and keep puff pastry cool. if it's starting to get warm, pop back into fridge or freezer for 5-10 minutes.
- in a bowl, beat egg and 1 tb water or milk until very well combined. set aside.
- place one circle puff pastry sheet on a parchment lined baking pan. sprinkle half the cheddar cheese on top, leaving a 1/2 inch border all the way around.
- place about 2 cups of completely cooled mashed potato on top of the cheese and carefully smooth out flat, still leaving the 1/2 inch border. top with the rest of the cheese.
- brush the border lightly with egg wash, then place the other circle puff pastry on top. seal well by pushing down all around the edge with finger.
- brush entire surface evenly with egg wash and pop back into fridge for 5-10 minutes.
- using the back of a knife, crimp all around the edge by pushing into the pastry. then, lightly score the top with desired design. do not cut all the way through pastry, just score the surface lightly.
- bake for 28-32 minutes, until pastry is thoroughly deep golden brown.
- sprinkle with flaky sea salt and garnish with fresh thyme.
- slice and enjoy while warm!
- you can use 2 cups of leftover mashed potato or make 2 cups of instant mashed potato
- keep pastry cool before baking-- work quickly and intermittently pop pastry back into fridge if it starts to get warm.
- you can add your own twist to this recipe by adding extras to the filling like crispy bacon bits or extra flavors!