Potato Knish

Potato Knish

from bellyfull.net
155 min
16 servings

A classic potato knish is a must have nosh, where a flavored potato mixture is encased in a delicate, flaky pastry. Beautifully golden on the outside, and tender on the inside. Enjoy this knish recipe warm, room temperature, or even cold!

Ingredients

  • 2 1/2 cups all-purpose flour ((or more as needed), spooned and leveled)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 large egg (, beaten)
  • 1 teaspoon white vinegar
  • 1/4 cup canola oil
  • 1/4 cup schmaltz ((rendered chicken fat) OR bacon grease (see note))
  • 1/2 cup warm water
  • 2 1/2 pounds Yukon gold potatoes (, peeled and quartered (about 6 medium/large))
  • 1 tablespoon kosher salt
  • 1/2 cup sour cream
  • 1 cup shredded sharp white cheddar cheese
  • salt and pepper (, to taste)
  • 1/4 cup butter (, sliced)
  • 3 cups diced yellow onion
  • 2 tablespoons schmaltz
  • 1 1/2 teaspoons kosher salt
  • salt and ground black pepper (, to taste)
  • 1 egg
  • 2 teaspoons water (, or as needed)
  • 1 tablespoon olive oil (, or as needed)

Directions

  1. 1

    Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add beaten egg, vinegar, canola oil, schmaltz, and warm water. Mix by hand until dough pulls together. Turn dough out onto a lightly floured surface and knead until soft, smooth, and elastic. Wrap in plastic wrap and set it aside while you make the filling (or place in the fridge for up to 3 days.)

  2. 2

    Place the potatoes in a large pot with 1 tablespoon of kosher salt (not table salt) and enough cold water to cover the potatoes by 1-inch. Bring to a boil, then reduce heat to a gentle simmer until the potatoes are just fork tender, about 10 minutes. Drain the potatoes in a colander, then transfer to a large mixing bowl. Add in the sour cream, shredded cheese, and a bit of salt and pepper to taste, and mash (but leaving some texture, since you’ll mash again with the onion mixture. You don’t want them gummy.)

  3. 3

    Melt butter in a skillet over medium heat. Add onion, schmaltz, and kosher salt; cook and stir until onions are soft and golden brown, about 10 minutes. Transfer mixture to the bowl with the warmed mashed potatoes. Season with a touch more salt and pepper. Mash until combined and let cool to room temperature.

  4. 4

    Preheat the oven to 375 degrees F. Line two baking sheets with silicone mats or parchment paper.

  5. 5

    Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.Serve with your favorite mustard, horseradish, or sauerkraut.