Best 5 New York Potato Knish Recipes

NEW YORK KNISH - YO!

Steps:

• Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
• While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
• In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
• Bake in a preheated oven 30 to 40 minutes, or until golden brown.

POTATO KNISHES

Steps:

• Combine ingredients for desired dough and knead until smooth.
• Divide into three parts.
• Using well floured surface, roll out each part.
• For Dough I, sprinkle lightly with matzo meal.
• Cut each part into two- by three-inch rectangles.
• To prepare potato filling, combine all ingredients, mixing well.
• Place one tablespoon of the filling onto each piece of dough. Roll up.
• Brush with beaten egg. Bake at 375 degrees Fahrenheit for 45 minutes or until golden brown.

NEW YORK CITY KNISH

Steps:

• Peel, halve and boil potatoes until tender, 15-20 minutes.
• Mash in a large bowl.
• Sauté onion in 1 1/2 tablespoons butter until translucent but not brown.
• Add to mashed potatoes with broth, salt, pepper and spices.
• Stir well.
• Melt remaining tablespoon of butter.
• Pre-heat oven to 375 degrees.
• Layer 3 sheets of phyllo dough and cut in half.
• Repeat with remaining 3 sheets.
• Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough.
• Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top.
• (Trim and discard excess dough.) Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet.
• Repeat with other knishes.
• Bake 30-40 minutes, until golden brown.
• Makes four knishes.

KNISH

Steps:

• For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream, adding 3-4 tablespoons water to form a dough. Shape into a disk, mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes., Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes. , Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Stir in eggs., Preheat oven to 400°. On a lightly floured surface, roll dough into a 10x12 -in. rectangle. Cut into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Bake until lightly browned, 15-20 minutes.

POTATO KNISH

Steps:

• Preheat oven to 400.
• Boil potatoes in salted water for 15-20 minutes till soft.
• Drain and mash.
• Measure out one cup of the potatoes and reserve the rest.
• In a bowl add the oil and salt to the 1 cup potatoes and mix.
• Then add in the flour and baking soda in stages.
• Then add the cold water and knead dough until in forms a firm ball, then cover and let rest.
• In a medium skillet place the butter and heat, add the onions and cook them at medium temperature as to not brown them .
• Cook till soft, then pour the onions into a mixing bowl then mix them with the rest of the mashed potatoes and salt and pepper.
• Mix till combined. Do Not Overmix!
• Roll out dough on a floured surface till 1/4 inch thick.
• Cut dough into 4 rectangles.
• Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed.
• Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes.
• Make 4 large knishes you can use the dough recipe with the other fillings like spinach and cheese.