Idaho Potato Commission Releases How-To Video Shorts

The Idaho Potato Commission (IPC) releases six new recipe and instructional videos just in time for one of the busiest entertaining seasons all year. The collection of videos is themed “Imagination” and is aimed to push expectations while remaining simple and affordable.

“The IPC works with a lot of innovative celebrity chefs and we challenged them to use their ‘imagination’ to develop some stunning potato preparations that would be easy for the home chef to replicate,” said Frank Muir, President IPC. “Not only are the dishes amazing, they also demonstrate interesting ways to repurpose leftover mashed potatoes or do clever substitutions; tricks that are valuable in our current economy.”

The six short video recipe demonstrations are packed with informative preparation tips and tricks. Recipes include Idaho Potato Knishes, Idaho Potato and Squash Hash, a Baked Idaho Potato Casserole, Idaho Potato Bread Pudding with Crème Anglaise, Idaho Potato Lasagna and a colorful Trio of Idaho Mashed Potatoes. To view all six short and fun video demonstrations (plus view full recipes and downloadable photography) featured as Imagination Recipes devised for entertaining, visit http://www.idahopotato.com/videos/cat_id-8/.

Idaho Potato Knishes are the perfect bite-size, festive appetizer to get you through the holidays and New Year’s.

Idaho® Potato Knishes

Recipe Courtesy of Sherry Yard, Executive Pastry Chef,Spago Beverly Hills

Ingredients:

1/2 Sheet Puff Pastry
3 Idaho® Yukon Gold Potatoes, cooked, peeled, gently mashed
4 oz Onions, sauteed
2 oz Cheddar Cheese
2 oz Maytag Blue Cheese
1 oz Reggiano Cheese
1 oz Goat Cheese
2 oz Heavy Cream
1/2 tsp Salt
1/2 tsp Pepper
1/8 tsp Nutmeg
Egg Wash (1 egg and 1 egg yolk)

Directions:

• In a medium bowl, with a rubber spatula, combine all of the above ingredients in order given.
• Do not over mix. Cut the puff pastry into 3 1/2-inch squares.
• Lightly brush egg wash around edges.
• Fill the center of each square with 2 tablespoons of potato base.
• Gather up and overlap the sides, firmly pressing them together to seal the pastry completely closed. Brush the top with egg wash.
• Freeze for a minimum of 30 minutes so that the Knishes seal closed completely. Bake in a 365ºF oven for 15 minutes, until the Knishes are a deep golden brown.
• Serve immediately.