Jewish Potato Knish

Name: Jewish Potato Knish
Prep time: 65 min
Cook time: 35 min
Total time: 220 min
Yield: 25 servings
Cuisine: Eastern European
Ingredients: 8 ounces (2 sticks) unsalted butter, softened; 8 ounces (1 brick) cream cheese, softened; 1/2 cup sour cream; 3 1/2 cups all-purpose flour; 1 teaspoon kosher salt; 3 large potatoes (about 1 3/4 pounds), peeled, cut into 1-inch chunks, boiled in well-salted water, cooled, and passed through a ricer; 1 medium onion (about 1 pound), chopped and sautéed; 1 large egg, beaten; 1/8 cup pre-made instant mashed potatoes, prepared according to package directions; 1 teaspoon kosher salt, or more to taste; 1/2 teaspoon ascorbic acid (or vitamin C powder), to keep the potatoes from turning dark, optional; 1/2 teaspoon garlic powder; 1/2 tablespoon hot sauce, such as Tabasco; 4 ounces (1 cup) finely shredded Cheddar cheese, optional; 1 large egg, beaten; 1 tablespoon water; 1 drop yellow food coloring, optional

A Jewish potato knish is a savory baked dumpling with a rich potato filling, resembling a traditional pastry.

⭐ 4 (174 reviews) Prep: 65 minCook: 35 minTotal: 220 minYields: 25 servings

Category Tags:

Appetizer Lunch Side Dish

Cuisine Tags:

Eastern European

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Ingredients

For the Knish Dough:

8 ounces (2 sticks) unsalted butter, softened
8 ounces (1 brick) cream cheese, softened
1/2 cup sour cream
3 1/2 cups all-purpose flour
1 teaspoon kosher salt

For the Potato Filling:

3 large potatoes (about 1 3/4 pounds), peeled, cut into 1-inch chunks, boiled in well-salted water, cooled, and passed through a ricer
1 medium onion (about 1 pound), chopped and sautéed
1 large egg, beaten
1/8 cup pre-made instant mashed potatoes, prepared according to package directions
1 teaspoon kosher salt, or more to taste
1/2 teaspoon ascorbic acid (or vitamin C powder), to keep the potatoes from turning dark, optional
1/2 teaspoon garlic powder
1/2 tablespoon hot sauce, such as Tabasco
4 ounces (1 cup) finely shredded Cheddar cheese, optional

For the Egg Wash:

1 large egg, beaten
1 tablespoon water
1 drop yellow food coloring, optional

Instructions

Preheat oven to 350F with two racks positioned.
In a food processor, blend softened butter, cream cheese, and sour cream until smooth, then add flour and salt and pulse to combine.
Form the dough into a ball, wrap tightly, and refrigerate for at least 2 hours.
In a large bowl, mix cooked potatoes, saut R
Rest the dough on a floured surface, covered, for 15-20 minutes at room temperature.
Roll the dough to a 1/4-inch thickness, cut into 3-inch squares, and re-roll any scraps.
Prepare an egg wash by combining beaten egg, 1 tablespoon water, and optional yellow food coloring.
Brush each dough square with the egg wash, then place 2 tablespoons of filling on each.
Fold the corners of each square to the center, pinching the edges to seal the knish.
Arrange knishes on two parchment-lined baking sheets and brush with more egg wash.
Bake for 30-35 minutes, rotating pans halfway through, until golden brown.

Nutritional Info (per serving)

Calories: 208 kcal

Carbohydrate: 21 g

Cholesterol: 46 mg

Fiber: 1 g

Protein: 4 g

Saturated Fat: 7 g

Sodium: 151 mg

Sugar: 1 g

Fat: 12 g

Unsaturated Fat: 0 g