Potato Knishes with Chef Gail Sokol

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

In a large bowl, combine 2 1/2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 teaspoon baking powder; whisk until blended.

In a second bowl, mix 1 large egg, 1/2 cup olive oil, 1 teaspoon apple cider vinegar, and 1/2 cup plus 1 teaspoon warm water.

Pour the wet ingredients into the dry ingredients and mix with a slotted spoon until combined; the dough will be smooth but slightly tacky.

Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.

Cut 5 medium to large russet potatoes into 1-inch cubes and place them in a soup pot; fill with cold water until the water is about 1 inch above the potatoes.

Bring the water to a boil and cook the potatoes for about 11-14 minutes until tender; drain and mash the potatoes in a large bowl until soft.

In a sauté pan, heat 1/4 cup olive oil over medium heat; add 3 cups diced yellow onions and 1 cup thinly sliced scallions and sauté until caramelized.

Add 2 teaspoons onion powder, 2 teaspoons kosher salt, 1 teaspoon minced dried onion, and 1/2 to 3/4 teaspoon black pepper to the onion mixture; mix well.

Combine the sautéed onion mixture with the mashed potatoes; add 1/2 cup softened cream cheese to the potato mixture and mix until well combined.

Preheat the oven to 375°F (190°C) and prepare two parchment-lined baking sheets.

Shape the potato filling into large balls and place them on the prepared baking sheets; you can make smaller ones if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens