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Klondike Mashed Potato Filled Biscuits

  • Prep Time: 45 minutes
  • Cook Time: NA
  • Servings: 8

Ingredients

  • 1 tsp. vegetable oil
  • 2 ¼ cups flour
  • 2 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup heavy cream
  • 1 cup grated cheese
  • 1 small bunch chives, minced
  • 4-5 Klondike Rose® potatoes
  • ½ cup heavy cream
  • 1 tsp. smoked paprika
  • Salt and pepper to taste
  • 1 tsp. vegetable oil
  • 2 ¼ cups flour
  • 2 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup heavy cream
  • 1 cup grated cheese
  • 1 small bunch chives, minced
  • 4-5 Klondike Rose® potatoes
  • ½ cup heavy cream
  • 1 tsp. smoked paprika
  • Salt and pepper to taste

Preparation Steps

  1. Preheat oven to 450°F.
  2. Pierce Klondike Rose® potatoes and place them in the oven to bake, 30-40 minutes until potatoes are tender.
  3. Prepare biscuits by mixing together 2 cups of flour, baking powder and salt in a large bowl. Add the cream and mix the dough by hand. Add the cheese and chives and knead them into the dough. Place the excess flour on a clean surface and turn the dough out from the bowl onto the flour. Flatten it until it is no more than half an inch thick. Cut it in half and place the two halves on a baking sheet. Refrigerate.
  4. When the potatoes are cooked through, remove them from the oven and decrease oven temperature to 375°F. Cut the potatoes into chunks, leaving the skins on and mash them with the cream, paprika, salt and pepper. Refrigerate.
  5. Cut the biscuit dough into large rounds, big enough to fit into a standard sized muffin tin. Gently press the dough into the muffin tin to line the bottom and sides. Fill the center with the cooled potato mixture. Cut a smaller round from the biscuit mixture and place it on top of the mashed potatoes. Twist the edge so the top covers the mashed center.
  6. Bake until biscuits are golden brown, 10-12 minutes. Allow them to cool slightly before removing from muffin tin.