Sara

Spinach, mushroom & cream cheese stuffed potatoes

Peel your potatoes and then slice into 1/4" slices.

Boil potatoes until soft, then strain and pat dry with a towel.

Mix potatoes together with the spice mix below.

While to potatoes cool, work on your filling.

After the potatoes have cooled, add in more flour. Knead into dough.

Part the dough into golf sized balls. Roll out on a floured surface to less than 1/4" thickness.

Fill with a spoonful of filling, tuck the sides together fully encasing it. Once structurally sound, carefully flatten on the flour with your hands creating a thick patty.

Pan fry in oil until golden brown on each side. Remove from heat and season with salt. Enjoy!

Sauté ingredients together until they are cooked through and soft.