Potato knish is a traditional Jewish treat, and it is essentially a dumpling filled with potatoes. Think mashed potatoes wrapped up in a flaky crust. They are simply to die for; they are the ultimate comfort food. The great thing about these is that I had all the ingredients just lying around, and next time I make these I can’t wait to add more ingredients, like garlic, different cheeses, perhaps chives, bacon (not kosher, I know), or chicken. Enjoy friends – I am positive these will quickly be a family favorite!
You will need:
7 baked potatoes peeled and diced
2 onions diced
1 teaspoon freshly ground pepper
2 teaspoons sea salt
1/3 cup sour cream
1 cup shredded colby jack cheese (any cheese will do)
1/2 cup vegetable oil
1 cup of warm water
1 teaspoon salt
4 cups of all purpose flour
1 egg and 1 tablespoon milk
Preheat oven to 375˚Chop up 2 whole onions.I used left over baked potatoes so I just had to peel off the skin easily. However if you do not have this you will need to boil and peel your potatoes. Add your potatoes to your onions in a large mixing bowl. Add 2 teaspoons of salt.Add your 1 teaspoon of ground pepper.Pulse slowly and add 1/3 cup of sour cream.Add 1 cup of shredded cheese and mix until smooth. Set aside. In a mixing bowl add 2 eggs. Add 1/2 cup of vegetable oil. Add 1 teaspoon of salt. Add 1 cup of warm water, and mix until eggs are blended. Slowly add 4 cups of flour. Pulse until dough comes together. Place dough on a floured surface. Knead the dough until it forms together into a smooth ball. Cut into 3 pieces or 6 pieces, depending on how large you want the knish to be. I made 3 large knish’ but if you want them to be personalized cut the dough into 6 pieces. These are great for freezing too! Roll out dough.Spread out a handful of potato mixture and sprinkle some extra cheese on top.Wrap up dough to cover the potato.Cup your hands around the dough rounding it out. Beat egg and 1 tablespoon of egg together. Cover each knish with egg wash. Bake for 35-45 minutes!