Potato-Stuffed Monkey Bread

I’ve had to set the reset button with each move that we’ve made and we’ve had 3 major ones in the past 8 years. I know that may not be a lot for many of you, but as someone who takes a while to adapt to a new environment, it’s a lot to handle. And I’ve discovered it takes about 3-4 years to really adapt to a new place – where acquaintances become good friends, new restaurants and hangouts become favorites, and all the faults (okay, maybe not ALL) in the new house become charming quirks that make your home.

Awkward…

Ever since I was little, I was always more comfortable with a few close friends than being part of a huge group or clique. It was (and still is) really hard for me to “break the ice” with new folks. It’s always a little awkward with a lot of stops and starts, and I become hyperconscious of the words that fall out of my mouth. It takes me a while to get comfortable, but once I do, then some of the walls start coming down.

There was a time in my life where I believed I was being extroverted but I had crossed “that” fine line from being “vivacious and witty” to “obnoxious and annoying”. Maybe I’m being too hard on myself. Maybe I was just another young, foolish, 20-something trying to have fun. Regardless, I am wholeheartedly grateful that social media was nonexistent during that phase and I am more or less pretty comfortable in my own skin now.

Mom Friends…

School has certainly made it easier to meet other parents…adults. Slowly, but surely, you make small talk, find “your tribe”, and those chats in the hallway turn into dinners at each others’ home. I met all of these ladies when our little ones were all in preschool. And despite the fact that our kids have grown and are now in different school districts, we have made the effort to get together regularly and check in on each other. We love food and, of course, wine! When you meet good people, “your tribe”, you hold onto them! Cheers to that!

Keepin’ it real in New Jersey!

We recently had a get-together and I brought over this monkey bread or pull-apart bread to share. It is essentially a bunch of potato-filled samosas baked together and it was a winner! Potatoes and bread is a magical carb-on-carb combination! The potato filling is an adaptation of Madhur Jaffrey’s recipe for samosas. You must serve this bread with fresh coriander chutney to complete the triple threat!

Print Recipe

Potato-Stuffed Monkey Bread

Course: Appetizer

Cuisine: Indian Inspired

Author: Amy Kim | kimchi MOM

Ingredients

• 2 medium-sized Russet potatoes
• Cooking oil
• 1 medium-sized onion finely chopped
• 1 cup of frozen peas
• 1 Tablespoon minced ginger root
• 1-2 fresh hot green chili, finely chopped
• 1 teaspoon kosher salt
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 Tablespoon lemon juice
• ½ stick of butter melted
• 4 7.5- ounce cans of Pillsbury biscuits

Instructions

• In a large pot, add potatoes and enough water to cover the potatoes. Bring to a boil and cook for about 15 minutes or until the potatoes are done. A sharp paring knife should easily pierce the potato without resistance. Drain and cool the potatoes.
• When cooled to the touch, cut the potatoes into ¼-inch dice.
• Heat a couple of tablespoons of cooking oil in a large non-stick skillet over medium heat. Add the onions and cook until lightly browned. Add the peas, ginger, green chili, and a couple of tablespoons of water. Lower heat and let cook until peas are heated through. Add a couple of more tablespoons of water if the mixture dries out.
• Add the potatoes, salt, ground coriander, garam masala, ground cumin, cayenne, and lemon juice to the skillet. Stir to mix thoroughly. Take the skillet off the heat and let cool slightly.
• Preheat the oven to 350 degrees F.
• Lightly grease a bundt pan with cooking oil or cooking spray.
• Set up your "ball-making" station with your biscuit dough, melted butter, and your skillet of the potato filling. The packaged biscuits are conveniently pre-sliced. Take each slice and flatten and stretch each one to about 3 inches in diameter. While holding the dough with one hand, place a small spoonful (about a tablespoon) of the potato filling in the center.
• Fold up the sides of the dough and pinch the top to seal the filling inside.
• Dip or dab the ball into the melted butter and place the biscuit into the bundt pan, seam side up.
• Repeat with the remaining ingredients and distribute the biscuits evenly throughout the pan. Once the pan is filled, drizzle the remaining butter mixture over the biscuits.
• Bake for 30-35 minutes or until golden brown. Cool in the pan for about 10 minutes. Place a plate upside down over pan; turn plate and pan over and carefully remove the pan.
• Best served warm and with fresh coriander chutney.