Cheesy Cranberry and Brie Idaho® Potato Pull Apart
Brie, winter herb and cranberry infused Idaho® potato dumplings are baked with mozzarella cheese and more fresh winter herbs. Baked until golden and served hot with chopped cranberries and fresh herbs.
- 2 pounds Idaho® russet potatoes, peeled, diced
- 1 large egg, whisked
- 1 tablespoon Kosher salt, plus more for salting water
- 1 tablespoon fresh black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- ½ pound brie cheese, diced
- ¼ cup dried cranberries, chopped
- 2 cups all-purpose flour
- 2 tablespoons extra virgin olive oil
- 2 cups mozzarella cheese, shredded
- Fresh rosemary, for garnish
- Fresh thyme, for garnish
- Dried cranberries, chopped, for garnish
For the dumplings:
- In a large pot of boiling salted water, add potatoes and cook until fork-tender.
- Mash the potatoes until no lumps remain and combine the remaining ingredients, except for the oil and mozzarella cheese. Knead well until combined.
- Form into 3-ounce dumplings and drop into boiling salted water. Remove once the dumplings float - about 4 minutes.
- Reserve dumplings until ready to use or cover and refrigerate for up to 2 days.
- Preheat oven to 350°F.
- Add oil to a large skillet or desired baking dish. Toss dumplings with shredded mozzarella cheese and place in the baking dish or skillet.
- Bake covered for 20 minutes and chill under refrigeration until ready to serve.
- Top with more shredded cheese and place in a 400°F oven for 10 minutes, or until golden and heated throughout. Finish under the broiler if desired.
- Garnish with fresh herbs and chopped cranberries.
Notes: For an individual portion size, portion dumplings to 1 ounce and serve in a ramekin or mini loaf pan.
If desired, deep fry or pan fry dumplings before baking for a crispier texture.