Ingredients:

Idaho® Mashed Potato Base

• 4 Idaho® Yukon Gold Potatoes, medium size
• 3 Tbsp Unsalted Butter
• 1 tsp Salt

Spinach–Cream Cheese–Bacon Filling

• 4 Cups Fresh Spinach
• 4 slices Bacon, cooked
• 4 oz Cream Cheese, softened
• ⅛ tsp Salt and Pepper

Black Garlic Duxelles Filling

• 2 small Shallots, minced
• 4 Tbsp Butter or Olive Oil
• 2 Cups Shiitake Mushrooms, finely minced
• 1 tsp Thyme
• 4 cloves Black Garlic, mashed
• 2 tsp White Miso
• 2 tsp Soy Sauce
• ¼ tsp Salt and Pepper

Prosciutto Wrap & Pastry

• 10 slices Prosciutto
• 2 sheets Puff Pastry, prepared (10" x 15")
• 1 Egg + 1 tsp Water (egg wash)

Herb–Miso Cream Sauce

• 2 Cups Heavy Cream
• 2 Tbsp White Miso
• ½ Cup Parsley
• 4–6 Spinach Leaves (for color)
• 1 tsp Lemon Zest
• 4 tsp Lemon Juice
• ¼ tsp Salt
• White Pepper, to taste

Assembly

• Slices of Wellington
• Herb–Miso Cream Sauce

Directions:

Idaho® Mashed Potato Base

1. Steam the Idaho® Potatoes whole until fork-tender, approximately 15–20 minutes.
2. While still warm, peel and pass through a ricer for a smooth, lump-free texture.
3. Fold in the butter and salt until fully incorporated.
4. Chill for 20–30 minutes, until firm enough to handle.

Spinach–Cream Cheese–Bacon Filling

1. Blanch the spinach until vibrant green, then shock in an ice bath. Squeeze thoroughly to remove excess moisture.
2. Finely chop the bacon and spinach, then combine with the cream cheese until fully incorporated. Season to taste with salt and pepper.

Forming the Potato Cylinders

1. On a sheet of plastic wrap, spread an even layer of the mashed Idaho® Potato (approximately 10" x 10" x ⅓" thick).
2. Spread the cream cheese filling evenly over the potato layer.
3. Gently roll into a tight cylinder, crimping the sides to seal into a log.
4. Freeze until firm enough to wrap, about 20–30 minutes.

Black Garlic Duxelles Filling

1. Sweat the minced shallots in butter over low heat until soft and translucent.
2. Add the minced mushrooms and thyme, cooking until all moisture has evaporated.
3. Stir in the mashed black garlic, white miso, and soy sauce.
4. Continue cooking until the mixture reaches a paste-like consistency. Season with salt and pepper.
5. Cool completely before use.

Wrapping in Prosciutto

1. Arrange the prosciutto slices in two overlapping rows of five on a sheet of plastic wrap.
2. Spread a thin, even layer of duxelles over the prosciutto.
3. Unwrap the frozen potato cylinder and place it in the center. Roll tightly, using the plastic wrap to shape and secure.
4. Twist the ends firmly and tie off.
5. Chill for 10–15 minutes.

Wrapping in Puff Pastry

1. Place the Idaho® Potato–prosciutto roll seam-side down on the first sheet of puff pastry.
2. Brush the edges with egg wash, then roll to enclose snugly and seal.
3. Using a lattice cutter, press firmly and evenly to stretch the second puff pastry sheet into a diamond mesh pattern.
4. Brush the pastry log with egg wash and carefully drape the lattice sheet over the top. Trim any excess.
5. Chill for 20 minutes.
6. Apply a final, even coat of egg wash to the entire wellington.

Baking

1. Bake at 450°F for approximately 20 minutes, or until deep golden brown.
2. Reduce oven temperature to 200°F and continue baking for 10–15 minutes to fully dry out the pastry.
3. The pastry should be deep golden and crisp throughout—monitor closely, as timing will vary with size.
4. Rest for approximately 10 minutes before slicing and serving warm.

Herb–Miso Cream Sauce

1. Gently warm cream and blend together with miso, parsley, spinach, and lemon zest to create a uniform sauce.
2. Season with lemon juice, salt, and white pepper.

Assembly

1. Spoon the herb–miso sauce onto the plate, forming a smooth pool as the base.
2. Arrange the wellington slices atop the sauce and serve immediately.