Pairs with HALL Napa Valley Merlot

Serves 8

1 ¼ lb sheet Phyllo dough
1 lb English Peas
1 large Cauliflower, cut into tiny flowerettes
¼ cup fresh Oregano, chopped
1/8 cup fresh Parsley, chopped
¾ tsp Curry Powder
1½ lbs Russet Potatoes: peeled
1½ lbs Yukon Gold Potatoes: peeled
¾ cup Whole Milk
¾ cup Heavy Cream
3 sticks (¼ cups) unsalted butter, cut into even chunks
2 cloves Garlic, minced
Salt and pepper

Method:
Potato Purée  Mixture:
Boil 1 1/2 pounds of russet potatoes and 1 1/2 pounds of Yukon Gold potatoes to very tender; ~45 min. Strain off water and set aside to cool. Rice potatoes, mix together and set aside.
Heat 3/4 cup heavy cream and 3/4 cup whole milk in a saucepan until warm.
In a separate sauce pan, heat the potato rice, stirring gently to cook off excess water.
Add 2 sticks (1/2 cup) butter a few chunks at a time while stirring. Season with 2 ½ teaspoons of salt.
After the butter is incorporated stir in the cream mixture slowly until potatoes are a smooth.
Stir in Curry powder and add salt and pepper to taste.
Set aside 1 cup of potato purée  to garnish plate.

Blanch Peas and Cauliflower separately. Allow to cool.
Mix in herbs, Cauliflower and peas into ½ the potato purée  mixture. Salt and Pepper to taste.

Vegetarian Phyllo:  dry hands before touching phyllo dough for best results
Take two sheets of phyllo and brush entirely with melted butter. Fold each in half keeping the butter on bottom. Place one sheet over the other and cut in half length-wise. Each sheet should be no smaller than 5 inches in width.
Beginning in the bottom left corner, place 1/3 cup of the potato filling and begin to fold as if you were folding a flag. Continue to fold, using all of the phyllo until you have a triangle.
Repeat these steps to make 8 triangles and refrigerate for at two hours.

Preheat an oven to 400 degrees and bake Phyllo until golden brown ~12 minutes
To serve, brush 1/8 cup potato purée onto a large plate. Place triangle on top and garnish with a dust of curry and parsley sprigs.