Best Potato Knish Recipes

POTATO KNISH

Steps:

• Preheat oven to 400.
• Boil potatoes in salted water for 15-20 minutes till soft.
• Drain and mash.
• Measure out one cup of the potatoes and reserve the rest.
• In a bowl add the oil and salt to the 1 cup potatoes and mix.
• Then add in the flour and baking soda in stages.
• Then add the cold water and knead dough until in forms a firm ball, then cover and let rest.
• In a medium skillet place the butter and heat, add the onions and cook them at medium temperature as to not brown them .
• Cook till soft, then pour the onions into a mixing bowl then mix them with the rest of the mashed potatoes and salt and pepper.
• Mix till combined. Do Not Overmix!
• Roll out dough on a floured surface till 1/4 inch thick.
• Cut dough into 4 rectangles.
• Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed.
• Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes.
• Make 4 large knishes you can use the dough recipe with the other fillings like spinach and cheese.

CLASSIC POTATO KNISH

Steps:

• Dough: Stir together dry ingredients in the bottom of a bowl. In a bowl, whisk together egg, oil, vinegar and water. Pour it over dry ingredients and stir to combine. Once mixture is an uneven mass, knead it until smooth. Place dough back in the bowl and cover with plastic wrap. Set it aside for an hour until needed. Prepare filling: Put potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until potatoes can be pierced easily with a knife, about 20 minutes. Drain, then transfer to a large bowl. Heat a large skillet over medium heat. Once hot, add butter and oil and once they're fully melted add onions and reduce to medium-low. Cook, stirring frequently, until deeply caramelized, about 45 minutes. Transfer to bowl with potatoes and mash together until almost smooth. Stir in salt and many grinds of black pepper and set the filling aside. Assemble knish: Preheat your oven to 375. Divide the dough in half. On a well-floured surface, roll the first half of the dough into a very thin sheet, roughly in the shape of a 1-foot square. Create a 2-inch thick log from half your potato filling across the bottom of your dough. Roll the filling up in the dough, but not too tight. Keep rolling until the log has been wrapped twice in dough. Repeat the process with the second half of your dough and filling. Trim the ends of the dough so that they're even with the potato filling. Make indentations on the log every 3 inches and twist the dough at these points. Snip the dough at each twist, then pinch one of the ends of each segment together to form a sealed knish base. Use the palm of your hand to flatten the knish a bit into a squat shape. Pinch together the tops as you did the bottom to seal them; indenting them with a small dimple will help keep them from opening in the oven. Bake knish: Whisk egg yolk and water together to form a glaze and brush it over the knish dough. Bake knish for about 45 minutes.

SPINACH POTATO KNISH

Steps:

• For the dough: Put the flour in the bowl of a food processor. Pulse as you pour the oil through the feed tube. Scrape down the sides of the processor and pulse again.
• Combing the seltzer and vinegar in a measuring cup. Add 1 teaspoon salt and stir to dissolve. Pulse as you pour the liquid through the feed tube into the flour mixture, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Flatten into a disk, wrap in plastic wrap and refrigerate at least 2 hours.
• For the filling: Put the potatoes in a saucepan, cover with water and season the water liberally with salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender and a fork inserted in the center goes in without any resistance, 35 to 40 minutes. Drain and cool slightly. (You can put the potatoes in the freezer for a few minutes to hurry along the cooling process.)
• Meanwhile, place the spinach in a clean dishtowel, wrap tightly and wring out as much liquid as possible. Roughly chop the spinach and reserve.
• Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the onions, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until browned, about 15 minutes. Add the garlic and cook until softened, about 2 minutes. Add the spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Turn off the heat and reserve.
• Remove the dough from the refrigerator and let sit at room temperature just until it is pliable, 30 to 45 minutes.
• When the potatoes are cool enough to handle, use the side of a spoon to peel away the skins. Transfer the potatoes to a large bowl. Add the cream and remaining tablespoon of oil and coarsely mash. Add the spinach mixture to the mashed potatoes and gently stir to combine. Season to taste with salt and pepper.
• Adjust an oven rack to the middle position. Preheat the oven to 375 degrees F. Lightly brush a baking sheet with oil.
• To make the knishes: Put the dough on a floured sheet of parchment and dust the top with flour. Stretch the dough into a 6-by-8-inch rectangle, then use a rolling pin to roll it into a 12-by-18-inch rectangle. Arrange the dough with one of the long sides of the rectangle facing you. Put the filling along the length of the dough and shape it into a compact 14-by-2-inch log, leaving a 2-inch border of dough on the side closest to you and on each end. Use the parchment paper to help roll the dough around the filling, brushing off the flour as you roll and stretching the dough as needed to make a tight, dough-covered log.
• Pinch the dough closed along the center seam, then carefully turn the roll seam-side down on the parchment. Pull on the dough at each end of the log to twist and seal it closed; pinch off the excess dough. Using the handle of a wooden spoon, divide the log into 3 even sections, pressing down through the log to seal the segments. (The log will resemble three links of sausage.) With a sharp knife, cut through the connections and separate the links. Pinch the ends to ensure that each seal is secure. Cut each of the links in half crosswise to make 6 knishes total. Arrange the knishes cut-side up, pressing to flatten each into a disk about 1 1/2-inches thick.
• Arrange the knishes on the prepared baking sheet 2 inches apart. Bake 30 minutes; liberally brush the knishes all over with oil and continue baking until golden, 25 to 35 minutes more. Serve with mustard.

CLASSIC POTATO KNISH

Steps:

• Make dough: Stir together your dry ingredients in the bottom of a medium/large bowl. In a small bowl, whisk together the egg, oil, vinegar and water. Pour it over the dry ingredients and stir them to combine. Once the mixture is a craggy, uneven mass, knead it until smooth, about a minute. Place the dough back in the bowl and cover it with plastic wrap. Set it aside for an hour (or in the fridge, up to 3 days) until needed.
• Meanwhile, prepare filling: Put potatoes into a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until potatoes can be pierced easily with a knife, about 20 minutes. Drain, then transfer to a large bowl to cool.
• Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they're fully melted and a bit sizzly, add onions and reduce to medium-low. Cook, stirring frequently, until deeply caramelized, which will take about 45 minutes. Can you do this in less time? Of course. But the flavor won't be as intense. Transfer to bowl with potatoes and mash together until almost smooth. (A few lumps make it taste more "traditional," IMHO.) Stir in salt and many grinds of black pepper and set the filling aside.
• Assemble knish: Line a large baking sheet with parchment paper and preheat your oven to 375 degrees.
• If your dough has sweated some beads of oil while it rested, fear not, you can just knead it back into an even mass. Divide the dough in half. On a well-floured surface, roll the first half of the dough into a very thin sheet, roughly in the shape of a 1-foot square, but really, no need to be rigid about it. For moderate size knish (smaller than the traditional "doorstops" but still hefty, about 3 inches across), create a 2-inch thick log from half your potato filling across the bottom of your dough. Roll the filling up in the dough like you were rolling a cigarette (which, of course, we would never), but not too tight. A tiny amount of slack will keep the dough from opening in the oven. Keep rolling until the log has been wrapped twice in dough. Trim any unrolled length and add it to the second half of the dough; it can be used again. Repeat the process with the second half of your dough and second half of filling; you might have a small amount of dough leftover.
• Trim the ends of the dough so that they're even with the potato filling. Then, make indentations on the log every 3 to 3 1/2 inches (you'll have about 3, if your log was 1 foot long) and twist the dough at these points, as if you were making sausage links. Snip the dough at each twist, then pinch one of the ends of each segment together to form a sealed knish base. Use the palm of your hand to flatten the knish a bit into a squat shape and from here, you can take one of two approaches to the top: You can pinch together the tops as you did the bottom to seal them; indenting them with a small dimple will help keep them from opening in the oven. You can gently press the dough over the filling but leave it mostly open, like the knish you would get on Houston Street. Or, you can half-ass it (okay, that's a third option, and watch your language, Deb), like I did, closing them but not sealing them well because you are indecisive. But why would you want to do a thing like that?
• Bake knish: Arrange knish on prepared baking sheet so that they don't touch. Whisk egg yolk and water together to form a glaze and brush it over the knish dough. Bake knish for about 45 minutes, rotating your tray if needed for them to bake into an even golden brown color. I have burnt my mouth on every knish I have ever taken a bite of because that potato filling, it packs heat. Don't do as I always do and let them cool a little bit before digging in. Spicy mustard is a traditional accompaniment, but I like a dollop of sour cream too. I won't tell if you don't.

A POTATO SOUP WITH FLAKY POTATO KNISH

Steps:

• For the soup: In a large saucepan, melt butter over medium heat and add onion, leek, celery, thyme, garlic, bacon, and bay leaf. Sweat the mixture over medium-low heat without allowing it to color at all, stirring occasionally, for 5 or 6 minutes or until very tender. Add potatoes, stock, and cream. Liquid should cover potatoes; if it does not, add a little water. Bring mixture to a simmer and cook, partially covered, for about 20 minutes, until potatoes are tender. Puree mixture in a blender and add creme fraiche. Push the soup through a fine strainer into a clean saucepan and season, to taste, with salt and white pepper. Cover and set aside.
• For the Knish: Preheat oven to 400 degrees F. Cut puff pastry sheet into 4 (3-inch) circles and 4 (4-inch) circles. In medium saucepan, combine potato with milk and water and bring to a simmer over medium high heat. Simmer, partially covered, for about 20 minutes or until potato is tender. Drain.
• Meanwhile, in small saute pan, heat 1 tablespoon butter over medium heat and add onion. Saute 3 to 4 minutes, until softened, then remove from heat and stir in parsley. Put potato through a food mill or mash with a masher or hand blender and stir in butter and parsley mixture. Season, to taste, with salt and pepper.
• Rinse a large baking sheet with cold water. Set the 4 smaller circles of puff pastry on baking sheet and mound about 2 tablespoons of mashed potato in center of each circle, leaving edges clear for attaching pastry tops. Brush edges of circles with a little beaten egg. Score each of the 4 larger circles with the back of a knife in a lattice pattern, and using a 1/4-inch aspic or biscuit cutter, cut a small circular vent hole in the center. Form these circles into domes with hands and fit over the mashed potatoes, pressing down firmly around egg-washed edges to form a good seal. Brush knishes with remaining beaten egg and bake for 10 to 12 minutes, or until puffed and golden.
• Assembly: Place a knish in each of 4 heated soup bowls. Reheat soup gently, if necessary, and ladle some hot soup into each bowl around the knish. Or if you prefer, you can serve the knish on the side.

SPINACH AND POTATO KNISH #SUNDAYSUPPER

Steps:

• For the Dough:
• Combine the flour and pinch of salt in a medium bowl and create a well.
• Pour in the water and oil.
• Using a wooden spoon, mix the flour into the liquids until the dough forms into a rough ball.
• Turn the dough out onto a lightly floured surface and knead until smooth, about 7-10 minutes.
• Transfer the dough ball to a clean bowl, cover with plastic wrap and lit sit for 30 minutes.
• For the Filling:
• Place the potatoes in a large pot, and cover with cold water.
• Add a large pinch of salt, bring to a boil and cook until fork tender - about 20-25 minutes.
• In a sauté pan, heat the vegetable oil over medium heat, and slowly cook the onions until soft and they begin to turn a medium golden brown - about 20-25 minutes. Place in a large bowl when finished.
• Bring another large pot of water to boil and blanch the spinach for 30 seconds.
• Have a bowl filled with ice water ready to plunge the spinach in to stop the cooking process.
• Drain and squeeze all the excess water from the spinach.
• Finely chop and add to the bowl with the onions.
• When the potatoes are finished cooking, drain and mash by hand or with a potato ricer ( my preferred method.)
• Mix the potatoes, spinach and onions together, and season with salt and pepper.
• To make the knish:
• Preheat your oven to 375 degrees F.
• Roll your dough out on a lightly floured surface to about ⅛ to ¼ inch thickness.
• You are looking for a very thin dough, if any holes appear, pinch them together with your fingers.
• Score 12 even squares with a pairing knife.
• Make 12 rounds with the potato filling of about ⅓ of a cup each.
• Place in the center of each dough square and bring up the sides around each ball.
• Move the knish to a silicone or parchment lined baking sheet.
• In a small bowl, whisk together the egg and a little bit of water to make the egg wash.
• Brush each knish with the egg wash and bake for 25-30 minutes until lightly browned.
• Serve with spicy brown mustard.

GABILA STYLE POTATO KNISH

Steps:

• Combine flour, salt and turmeric in a bowl. In another bowl beat eggs with water, oil, and vinegar. Make a well in the center of the flour, pour in egg mixture and work until a nice soft dough forms. Knead for one minute, then wrap in lightly floured plastic wrap. Allow to rest in refrigerator for a minimum of one hour (or longer). Cut the dough in half, refrigerate one half. Roll out thin on a lightly floured pastry cloth (or other surface, which will require a bit more flour). Then stretch a bit more with the your hands, being careful not to make holes. The dough is nice and elastic, and stretches easily. Each half of the dough makes 8 knishes. Fill with cooled potato filling: Potatoes are mashed with onions that have been sautéed in oil until golden brown, salt and pepper. Potato mixture should be on thick side. If you feel that your potatoes are too thick, add a spoonful or 2 of water. This much knish dough takes about 3 cups of mashed potato-about 1 1/2 to 1/3/4 pounds. To Bake: Preheat oven to 350- 375 degrees, oven rack high in the oven. Brush knishes with egg wash(1 egg beaten with 2 tablespoons water). Bake 15-20 minutes, until golden. To Fry: Heat 1/4 to 1/3″ oil in a skillet. When the oil is ready( test by placing the handle of a wooden spoon in the oil. If the oil bubbles around the wooden handle, it is ready) Caution: You will have to adjust the heat, so that the oil doesn't get too hot. Using bone dry utensils (to avoid dangerous spattering-Water should never come in contact with the oil.) , place a few knishes in the oil at a time. Do not crowd the pan. When the first side is brown, turn carefully, and brown the other side. The knishes take about 1 minute per side. Remove, and place on paper towels to drain. Then proceed with the next batch. Once cool enough to handle, shmear with deli mustard and enjoy. You'll want for knish no more!

CARAMELIZED ONION AND POTATO KNISH

Steps:

• 1. Mix together the flour, baking soda, psyllium husk and salt. In a separate bowl, whisk together the egg white, schmaltz, apple cider vinegar and water. 2. Combine the wet and dry ingredients and knead into a dough. It should be kneadable, but slightly tacky. Place in a small bowl and cover with plastic wrap. Set aside and let rest for 45 minutes to 1 hour. 3. Meanwhile, in a medium saucepan, heat 1 tablespoon (15 ml) of the schmaltz or olive oil over medium heat and add the sliced onions. Turn the heat down to medium-low and sauté until deeply brown and very soft, about 45 minutes. 4. Peel and slice the potatoes into 1-inch (2.5-cm) slices and place in a medium pot and cover with water and a pinch of salt. Bring to a boil and cook until soft, about 20 minutes. 5. Drain the potatoes and allow them to cool slightly. Once the onions are caramelized, mash them in with the potatoes, along with the remaining schmaltz or olive oil and the salt. (For a spinach knish add the spinach now.)6. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. 7. Divide the dough into two halves and roll one half out on a sheet of parchment paper until it's a rectangle about 12 x 9 inch (30 x 23 cm). Cut the dough into four sections. Place about ¼ cup (60 ml) of the filling in the center of each rectangle, leaving a half-inch (13-mm) border around the outside. Roll out the remaining dough and cut into four rectangles. Use these to make the tops of the knishes, pressing the ends together and trimming off the extra dough on the outside. 8. Whisk the egg yolk with a teaspoon (5 ml) of water and brush the knishes with the egg wash. 9. Transfer the knishes to the prepared baking sheet and brush with the additional beaten egg. Bake for 12 minutes and then flip and bake for an additional 6-8 minutes. 10. Serve with mustard. Recipe posted with permission from The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day , by Simone Miller & Jennifer Robins