Rediscover your love of potatoes with this Cheesy Potato & Herb Pull Apart Bread. This recipe can be reheated and reinvented to suit the needs of your hungry crew.

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Prep: 20 minutes

Cook: 20 minutes

Serves: 8

Course: Appetizer, Leftovers, Side Dish

Variety Fav(s): White Delights

Ingredients

• 24 oz. Tasteful Selections® potatoes, halved
• 3 tbsp. unsalted butter, divided
• ⅓ c. whole milk
• Salt and pepper, to taste
• 1 tbsp. flour, for rolling pastry
• 1 sheet puff pastry
• 2 c. cheddar cheese, shredded
• 1 tbsp. fresh dill, chopped
• 1 tbsp. fresh chives, chopped
• 1 tbsp. fresh parsley, chopped

Instructions

• Preheat oven to 400 degrees. In a large pot, cover potatoes with water and bring to a boil. Cook until fork tender about 10-15 minutes. Drain potatoes and set aside.
• In a medium saucepan, over medium heat, bring milk and 2 tablespoons of butter to a simmer, about 2 minutes. Mash potatoes with a masher or the back of a fork until smooth. Gently fold in milk mixture a tablespoon at a time until desired consistency is reached. Season with salt and pepper to taste.
• On a lightly floured surface, roll out puff pastry sheet and cut in half long ways and with each half, make 8 triangles from dough. On a parchment paper lined baking sheet, lay triangles in a circle, overlapping bases to create a star shape with top points facing outward.
• Spoon mashed potatoes onto overlapping triangle bases to create a circle. Top with cheddar cheese, dill, and chives. Wrap puff pastry tips over mashed potatoes, tucking the tip end under the base. In a small bowl, melt the remaining butter in the microwave and mix in parsley. Brush puff pastry with butter mixture. Bake for 15-20 minutes or until golden-brown and cheese has melted. Slice and serve warm.