Ingredients:

• 1 package of phyllo
• 5 Idaho® potatoes, large
• 2 stick of unsalted butter
• 1 cup sour cream
• 1 cup milk
• 1 cup shallots, sliced
• 4 cloves garlic
• 8 ounces fresh baby spinach
• 1 cup grated parmesan cheese
• pinch sea salt
• pinch white pepper

Directions:

1. Wash, quarter and then boil the potatoes in a large pot of water seasoned with 2 of the garlic cloves and 1 teaspoon of sea salt.
2. Once the potatoes are cooked through (about 12 minutes,) drain and mash them, along with the cooked garlic, with 1 stick of the butter plus all of the sour cream and the milk. Season with a pinch or two each of sea salt and white pepper. Let cool.
3. Thinly slice the remaining two garlic cloves and add to a sauté pan with the shallots and a dab of the remaining unsalted butter. Gently caramelize over medium heat 4-5 minutes; let cool.
4. Preheat oven to 375°F.
5. Melt the remaining butter in the microwave for 20 seconds. Set up your assembly station: melted butter, phyllo sheets, chopped spinach, shallot-garlic mixture, Parmesan cheese and cooked mashed potatoes.
6. Lightly brush the top sheet of phyllo with butter and fold into a square; place at the center of the next two sheets below. Add some of spinach to the center and top with a little of the shallot & garlic. Sprinkle with Parmesan, then add a large spoonful of the potatoes on top. Brush the sides of the phyllo with butter and draw the corners upward, tucking the sides in as you go, to form a beggar's pouch.
7. Place the pouch on a coated cookie sheet, brush with more butter and sprinkle with Parmesan.
8. Repeat the assembly with the remaining ingredients.
9. Bake at 375°F for 30 minutes or until the phyllo is a light, golden brown. Serve immediately.