Potato Wellington (Potato en Croute)
Ingredients
- Starchy potatoes
- Butter
- Salt (healthy pinch)
- Wicked Kitchen garlic herb NOOCH (2 tablespoons)
- Oil
- Puff pastry
Instructions
Boil the Potatoes:
- Use a good starchy potato that is tight and firm.
- Boil the potatoes until cooked through.
Mash the Potatoes:
- Mash the potatoes while they are still hot.
- Key is to not have soupy mashed potatoes.
- Add butter to the mashed potatoes.
- Add a healthy pinch of salt.
- Add 2 tablespoons of Wicked Kitchen garlic herb NOOCH.
Cool the Potatoes:
- Let the mashed potatoes cool completely.
- Best if chilled in the refrigerator overnight so they are not mushy.
Assemble the Wellington:
- Roll out the puff pastry.
- Place the cooled mashed potatoes on the puff pastry.
- Brush with a little bit of oil so the edges stick.
- Roll the puff pastry tightly around the mashed potatoes.
- Make sure it's sealed nice and tight with the crease side down.
Bake:
- Bake at a high heat until golden brown and beautiful.
Cool and Serve:
- Let cool before slicing or it will go all over the place.
- Serve with anything. They're great!
Video Description
An easy to make, epic show stopping side or main dish that has to be added into your cooking rotation for special occasions.
Here is the gist:
Mash potatoes with only butter and seasoning. The Wicked Kitchen garlic herb NOOCH makes it next level. After mashed, Let fully cool, best if chilled in refer over night so they are not mushy. Roll em in puff pastry. Bake on high heat until golden. Let cool before slicing or it will go all over the place. You got this! Serve with anything. They’re great!
Inspo taken from back in the early 90’s late 80’s when we were making versions of this in the restaurant.
#wickedkitchen #nooch #vegan #potatorecipes #potato