Easy Cheesy Potato Pagachi

A scoop of cheesy mashed potatoes makes a yummy filling for these golden biscuit shells. A kid-favorite recipe, they only require four ingredients and a little over 30 minutes to prepare.

Easy Cheesy Potato Pagachi
Servings: 8 Prep 15 mins Bake 350°F 20 mins


  • 1 4 ounce package instant 4-Cheese Mashed Potatoes (such as Idahoan), prepared following package directions
  • 1 16.3 ounce tube Pillsbury Grands Homestyle Biscuits
  • 1/2 cup Egg Beaters
  • 1/2 1/2 cup stick unsalted butter

Make It

1. Heat oven to 350 degrees F. Cool mashed potatoes to room temperature.

2. On a well-floured work surface, roll a biscuit out to a 6-inch circle. Place two heaping tablespoons of the cooled potato mixture in the center of the biscuit. Draw up dough and pinch edges together using a fork, to cover filling. Pat down to approximately a 1/2-inch thickness. Repeat to form a total of 8.

3. Place pagachi on a lightly greased baking sheet. Prick each with a fork a few times and brush lightly with the Egg Beaters. Bake at 350 degrees F for 20 minutes.

4. Meanwhile, place butter in a small skillet over medium heat and lightly brown.

5. Remove pagachi from oven and brush with the browned butter. Serve warm.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 313, Fat, total (g): 16, chol. (mg): 16, sat. fat (g): 6, carb. (g): 34, fiber (g): 2, pro. (g): 6, sodium (mg): 882, Percent Daily Values are based on a 2,000 calorie diet.