Ingredients:

Bialy Dough

•       ¾ cup potato cooking water
•       1 small Idaho^® potato, cooked, riced
•       1 large egg, beaten
•       2 tablespoons unsalted butter, softened
•       3½ cups whole wheat flour, high gluten
•       1½ teaspoons active dry yeast
•       3 teaspoons granulated sugar
•       1⅛ teaspoons ground turmeric
•       2¼ tablespoons extra-virgin olive oil
•       1¾ teaspoons salt

                                                     

Mashed Idaho^® Potato Filling

•       2 small Idaho^® russet potatoes, peeled, cubed, cooked
•       4 roasted garlic cloves, julienned
•       ½ teaspoon basil chiffonade
•       2 tablespoons unsalted butter, softened
•       1 tablespoon extra-virgin olive oil
•       ⅞ teaspoon salt
•       2½ teaspoons Calabrian chilies in oil, sliced into rings
•       2½ teaspoons Parmesan cheese brunoise
•       ¼ teaspoon ground black pepper

 

Tomato Chutney

•       1½ cups heirloom cherry tomatoes, quartered
•       3 teaspoons fresh ginger, chopped
•       ½ teaspoon basil chiffonade
•       ½ teaspoon mustard seeds (black or yellow), toasted
•       ¼ cup Thai sweet chili sauce
•       ½ teaspoon Serrano chile, sliced

Directions:

For the Bialy Dough

1. In a mixing bowl, combine the cooking water, riced potatoes, egg, and butter.
2. Attach the dough hook and add the flour, yeast, sugar, and turmeric.
3. Mix on low speed for 2 minutes.
4. Turn off the mixer, scrape down the sides.
5. Add the oil and salt.
6. Mix on low speed for an additional 8 minutes.
7. Remove dough from mixer and place in a covered container to bench proof at about 70°F for 2 hours, or until dough approximately doubles in size.

For the Mashed Idaho® Potato Filling

1. Rice the potatoes into a bowl.
2. Add the remaining ingredients and gently mix to incorporate.
3. Store refrigerated until ready to assemble the bialys.

For the Tomato Chutney

1. Combine all the ingredients in a bowl and gently stir to incorporate.
2. Store refrigerated until serving.

Assemble

1. Once the dough has doubled, deflate it and divide it into 12-14 portions.
2. Proof the 12-14 portions until doubled in size.
3. On a floured surface, deflate each dough ball's center and gently pull on the sides like shaping a pizza with a ½˝ perimeter crust.
4. Place about 2 tablespoons of the potato filling in the center of each dough disc and press out the mashed potatoes to the crust's edges (leaving the ½˝ perimeter).

Bake

1. Bake on a pizza stone in a 500°F oven for 6-8 minutes, or until the crust has risen all around and is golden brown.
2. Remove from the oven and serve with the tomato chutney.