Potato Knishes are a traditional Jewish pastry filled with a seasoned mashed potato mixture. They are typically baked until golden and can be served as a snack, appetizer, or side dish.
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In a large bowl, combine flour and salt.
Add vegetable oil and water, mix until a soft dough forms.
Knead the dough lightly for about 5 minutes.
Wrap in plastic and let it rest for one hour.
Boil the potatoes in salted water until fork-tender.
Mash the potatoes until smooth.
In a pan, heat oil and sauté onions until golden brown.
Mix onions into the potatoes; season with salt, pepper, garlic powder, and paprika.
Preheat the oven to 375°F (190°C).
Roll out the dough on a floured surface into a thin layer.
Cut dough into circles (about 4 inches in diameter).
Place a spoonful of potato mixture in the center of each dough circle.
Fold the edges over to enclose and pinch to seal.
Place knishes on a greased baking sheet.
Bake in the preheated oven for 25-30 minutes or until golden brown.
Ensure the dough is rolled thin to achieve a crispy texture.
For added flavor, include chopped parsley or chives in the filling.
Can I use sweet potatoes instead of regular potatoes?
Yes, you can substitute sweet potatoes for regular potatoes for a different flavor.
How should I store leftover knishes?
Store knishes in an airtight container in the refrigerator for up to 3 days.
What is the best way to reheat knishes?
Reheat knishes in an oven for best results.
Can I add cheese to the filling?
Yes, you can add shredded cheese to the potato filling for a cheesy variation.
What can I serve with potato knishes?
Serve with a side of sour cream or applesauce for added flavor.
