Cheesy Potato & Herb Pull-Apart Bread

Cheesy Potato & Herb Pull-Apart Bread

Rediscover your love of potatoes with this Cheesy Potato & Herb Pull Apart Bread. This recipe can be reheated and reinvented to suit the need of your hungry crew.
Prep20 minutes
Cook20 minutes
Course Appetizer, Leftovers, Side Dish
Variety Fav(s) White Delights
Cook Type Oven
Dish Type Comfort, Party Food
Season Fall, Winter


  • 24 oz. Tasteful Selections® potatoes, halved
  • 3 tbsp. unsalted butter, divided
  • c. whole milk
  • Salt and pepper, to taste
  • 1 tbsp. flour, for rolling pastry
  • 1 sheet puff pastry
  • 2 c. cheddar cheese, shredded
  • 1 tbsp. fresh dill, chopped
  • 1 tbsp. fresh chives, chopped
  • 1 tbsp. fresh parsley, chopped


  • Preheat oven to 400-degrees. In a large pot, cover potatoes with water and bring to a boil. Cook until fork tender about 10-15 minutes. Drain potatoes and set aside.
  • In a medium saucepan, over medium heat, bring milk and 2 tablespoons of butter to a simmer, about 2 minutes. Mash potatoes with a masher or back of a fork until smooth. Gently fold in milk mixture a tablespoon at a time until desired consistency is reached. Season with salt and pepper to taste.
  • On a lightly floured surface, roll out puff pastry sheet and cut in half long ways and with each half, make 8 triangles from dough. On a parchment paper lined baking sheet, lay triangles in a circle, overlapping bases to create a star shape with top points facing outward.
  • Spoon mashed potatoes onto overlapping triangle bases to create a circle. Top with cheddar cheese, dill and chives. Wrap puff pastry tips over mashed potatoes, tucking tip end under base. In a small bowl, melt remaining butter in microwave and mix in parsley. Brush puff pastry with butter mixture. Bake 15-20 minutes or until golden-brown and cheese has melted. Slice and serve warm.

Recipe Tips

Use leftover mashed potatoes to cut down on preparation time and stuff pastry ring with other thanksgiving leftovers like turkey, cranberry sauce or stuffing for a seasonal dish.
Reheat by covering with tin foil and placing in a 350-degree oven for 10-15 minutes or until cheese is just about bubbling