(by Shirley McNevich)
1lb. Yukon gold potatoes
1/4 cup Breakstone's sour cream
3 TBSP softened Philadelphia cream cheese
2 sheets of puff pastry (thawed according to box directions)
1 TBSP water
Wash/peel the potatoes, cut them into chunks and boil them in salted water until tender. Drain off the water. In a bowl add drained potatoes--mash with a potato masher. Add cream cheese and sour cream--mix well. Add salt, pepper, parsley flakes and garlic powder (to your taste)--mix well. In a bowl add egg and water--mix well to make an egg wash. Roll out one sheet of puffed pastry on a floured counter. Cut the sheet into 9 equal sizes squares (3 rows of 3). Place some of the mashed potato mixture in the center of each pastry square. Brush all four sides of each square with egg wash, then pull the four corners together and pinch them to seal. Repeat with all squares, then repeat with the second sheet of puff pastry (9 more squares). Place them on greased cookie sheets (pinched corner side down). Bake at 425 degrees 18-20 minutes or until golden brown.