potato knishes
Equipment
- ✅ Large mixing bowl
- ✅ Potato masher or ricer
- ✅ Cutting board
- ✅ Sharp knife
- ✅ Baking sheet
- ✅ Parchment paper
- ✅ Rolling pin
- ✅ Pastry brush
Ingredients
- 3 large Russet Potatoes Choose starchy potatoes for the best texture
- 2 cups All-Purpose Flour preferably using unbleached flour.
- 2 Eggs The optimal temperature for this is room temperature.
- 1 medium Onions Finely diced for maximum flavor
- 1/4 cup Vegetable Oil For dough and sautéing
- 1 tbsp Salt Kosher salt is suggested.
- 1/2 tbsp Black Pepper Whenever possible, use freshly ground ingredients.
- 2 tbsp Butter It’s optional, but it can add extra richness.
Instructions
Potato Filling Preparation
- Peel and cube those potatoes like a pro!
- Boil until fork-tender (about 15 minutes).
- Drain and return to pot.
- Mash potatoes until smooth.
- Sauté onions until golden and mix into potatoes.
Dough Magic
- Combine flour, and salt in a large bowl.
- Create a well, and add eggs and oil.
- Mix until a soft dough forms.
- Knead for 5 minutes until smooth.
- Rest the dough for 30 minutes (perfect time for a dance break! 💃).
Assembly & Baking
- Roll dough thin (think pizza-thin).
- Spread potato filling.
- Roll and shape into classic knish rounds.
- Brush with egg wash.
- Bake at 375°F for 25–30 minutes or until golden brown.