Potato Pillows
These little fluffy pillows of heaven are stuffed with our own yukon gold potatoes and fresh basil to create a creamy, flavorful center with a crunchy outer shell. They are so easy to make, and you can store them in the fridge for up to 1 week!
Ingredients:
6 Medium Yukon Gold Potatoes
2 Medium Onions
1 Cup of Basil (loosely packed)
1/2 Cup Cream Cheese
1/4 Cup Butter
2 TBSP Pepper
1 TBSP Salt
1 TSP Cayenne Pepper
1 TBSP Garlic Powder
1 Package of Phyllo Pastry
1 Package of Prosciutto
Directions:
In a large pot, bring potatoes to a boil. Boil until a fork can be easily inserted into your potato, about 30 minutes. I keep the skins on my potatoes, but you can choose to peel them if you wish.
While the potatoes are boiling, cook your onions until they are fragrant in a separate pan.
Drain the water off your potatoes very carefully. Transfer your potatoes to a bowl and prepare your hand or stand mixer.
Combine all ingredients on high until they are a creamy texture.
Let potatoes cool for 5-10 minutes and prepare your pastry sheets.
Lay out your pastry square in a double layer. Cut your sheets into smaller sections. You should now have a smaller square with multiple layers. Multiple layers is an important step for keeping all the filling inside!
Add a TBSP of potato mixture to the pastry and place another double layer of pastry over top. Seal all sides with a little water on your fingertips.
Wrap each pillow in prosciutto and cook on 400 for 10 minutes, or until golden brown and crispy.
Enjoy!
