Cheese Week continues with Cheesy Potato Pockets from Chef Luis 🧀🥔 A moment of silence for that cheese pull! Chef's Recipe: Makes: 12 pieces Prep Time: 30 min. Cook Time: 30 min. Ingredients: 5 large Russet potatoes about 3 lbs, peeled and cut in chunks 2 tbs oil ¼ cup cornstarch (34gr) 1 cup Daiya Cheddar Shreds Salt to taste Method: 1. Boil the potatoes until soft. 2. Mash the potatoes, add the salt, and cornstarch. 3. Cover the potato dough and let it sit at room temperature for about an hour. 4. Make small golf size balls with the potato dough. 5. Make a hole in the middle of each ball and fill with the Daiya Cheddar Shreds. 6. Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour. 7. Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate. #dairyfreecheese #plantbasedrecipe #daiyafoods