Saute a medium onion and a few crushed garlic cloves in some butter and olive oil. Once these vegetables are tender, add the reccomended amount of water for the desired amount of instant mashed potatoes to the pan and prepare potatoes as directed. Brush a little milk or milk-egg mixture on two sides of each square and fold over diagonally. Pinch to seal, then using a pizza cutter or pasta wheel trim excess dough to form a circular edge.
Flute edges with fingertips, if desired.
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