How to Make Potato Knish | Knish Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

In a jug, add water, olive oil, egg, and a little bit of vinegar; mix until smooth to create the wet mixture.

In a KitchenAid, add plain flour and gradually add the wet mixture while mixing on low to medium speed until the dough starts to come together, about 5-10 minutes.

Once the dough is done, it should be soft and elastic; knead it lightly on a floured counter until it becomes puffy.

Cover the dough with a towel and set it aside.

Peel the potatoes and cut them into halves and then quarters to ensure they boil faster.

Place the potatoes into a large pot with cold water and boil for about 25 minutes, checking for doneness with a knife.

Drain the potatoes completely; in the meantime, chop the onion and fry it in butter until caramelized.

Once the potatoes are done, add salt, black pepper, butter, and the caramelized onions to the potatoes; mash everything together until smooth.

Optionally, add more butter for creaminess and chop up parsley to mix into the mashed potatoes until evenly combined.

Roll out the dough on a floured surface into a square shape; add the potato filling to one side of the dough and smooth it out with a spoon.

Roll the dough over the filling to create a sausage shape, then cut into equal pieces for the knishes.

Pinch the ends to seal and ensure the filling doesn't escape; spray a baking sheet with cooking spray and place the knishes on it.

Egg wash each knish and bake in a preheated oven at 350°F (180°C) for about 15-20 minutes until golden brown.

Allow to cool slightly before serving; enjoy them hot or warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens