Potato Cheese Braid
Indulge in the ultimate comfort food fusion with this Potato Cheese Braid, a golden, flaky puff pastry stuffed with creamy mashed potatoes and a gooey cheese blend. Perfect for potlucks, parties, or an elevated family dinner, this recipe combines buttery mashed russet potatoes, rich mozzarella, and nutty Parmesan, all seasoned with garlic and parsley for a flavorful kick. The stunning braided puff pastry not only locks in the decadent filling but also makes for an eye-catching centerpiece. With minimal prep time and step-by-step instructions, this dish is as easy to make as it is impressive to serve. Pair it with a fresh green salad or your favorite dipping sauce for the ultimate savory treat!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 3 medium Russet potatoes
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Peel and cut the russet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain well.
Mash the potatoes until smooth. Stir in the butter, heavy cream, garlic powder, salt, black pepper, and chopped parsley. Mix well and let the mixture cool slightly.
Once cooled, fold in the shredded mozzarella and grated Parmesan cheese. Set the filling aside.
Roll out one sheet of puff pastry onto a floured surface. Using a sharp knife or pizza cutter, create horizontal slits (leaving the center intact) on both the left and right sides of the pastry to create 1-inch-wide strips for braiding.
Spoon half of the potato-cheese mixture down the center of the puff pastry (the part without slits). Fold the top and bottom ends of the pastry over the filling to seal it.
Starting at one end, alternately criss-cross the left and right pastry strips over the filling to create a braided pattern. Repeat the process with the second sheet of puff pastry and the remaining filling.
Whisk the egg with 1 tablespoon of water to create an egg wash. Brush the wash over the surface of both braids for a golden finish.
Transfer the braids to the prepared baking sheet. Bake for 30-35 minutes or until the pastry is puffed and golden brown.
Allow the braids to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 543 mg | 24% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 223 mg | 17% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 360 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
