Appetizers

Delicious Potato Knishes

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Potato Knish side dish being placed in oven

Delicious Potato Knishes

My mother and I took a walk down memory lane to New York’s world famous Coney Island.
“They were absolutely delicious. They really were.," recalls my mother, while reminiscing about Surf Knishes, my parents’ knish factory on Coney Island’s Surf Avenue 50 years ago.
“Everything was fresh”, she continues, “no artifical ingredients, real potatoes and the secret spice recipe.”
Recalling the sights and sounds of one of New York’s most famous hot spots for food, entertainment and Summer fun, she explained that one of Surf Knishes wholesale customers was the iconic restaurant Nathan’s Famous, then owned by the Handwerker Family.
Surf Knishes also had a take-away window to serve the passersby delighting in the sights of the Coney Island Boardwalk. I can imagine the locals and tourists working up an appetite while enjoying the famed Cyclone roller coaster, the performers and parades.
What better to satisfy their hunger than this traditional Ashkenazi Jewish pocket of deliciousness of mashed potatoes in a warm flaky pastry. My recipe may be different, but the passion remains the same as evidenced by my knishes being devoured like hotcakes off the griddle.
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Prep Time 10 mins
Cook Time 30 mins
Dough Chill 30 mins
Total Time 1 hr 10 mins
Course Appetizer, Side Dish
Cuisine Jewish
Servings 8

Ingredients
  

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teasoon salt
  • 1/4 cup vegetable oil
  • 3/4 cup apple juice or water
  • Potato Filling:
  • 3 large potatoes
  • 1/2 onion
  • 1 egg
  • 1 egg for eggwash

Instructions
 

  • Mix the dry ingredients
  • Add the vegetable oil and mix
  • Add 1/2 cup of apple juice or water and mix.
  • Add remaining liquid by the spoonful until dough is well-mixed
  • Cover and refridgerate the dough for 30 minutes or until ready to use.
  • While dough is chilling, boil 3 large potatoes in salted water.
  • Dice and sautee’ half an onion until translucent.
  • Place in a large bowl, mash the potatoes with a fork and season the potatoes with 2 tablespoons of evoo and salt and black pepper to taste.
  • Add the egg to the potato mixture and mix well.
  • Tip: I use an immersion blender to quickly puree the potato mixture, because my family prefers a smooth filling. Skip this step if you prefer otherwise.
  • Roll out the dough thinly into a rectangle.
  • Using a smooth edged knife, cut the dough in half vertically and then into quarter horizontally to make eight even-sized rectangles.
  • Add a dollop of potato mixture to the bottom half of a rectangle and fold and close the knish. Press the edges closed all around with your fingertips. (Like someone two-finger typing with their pointer fingers). Repeat with the remaining rectangles.
  • Brush each knish with beaten egg and bake on a parchment lined baking sheet for approximately 30 minutes.

Notes

My husband bought me this KitchenAid 5-Speed Hand Blender many years ago and I absolutely love it!  I use it on a daily basis to make smoothies, soups, sauces, nut butter and more.  It also comes with a whisk attachment that makes scrambling eggs or beating egg whites into stiff peaks a piece of cake.
Keyword ashkenaz, bread, grains, knish, potato, rice, side dishes
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