Potato Turmeric Bialys with Tomato Chutney | Idaho Potato Commission

Ingredients

• 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
• 2 small Idaho® russet potatoes, peeled, cubed, cooked
• 4 roasted garlic cloves, julienned
• ½ teaspoon basil chiffonade
• 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
• 1½ cups heirloom cherry tomatoes, quartered
• 3 teaspoons fresh ginger, chopped
• ½ teaspoon mustard seeds (black or yellow), toasted
• ¼ cup Thai sweet chili sauce
• ½ teaspoon Serrano chile, sliced