Fat Grandma's Potato Knishes

Indulge in the comforting, old-world charm of "Fat Grandma's Potato Knishes," a golden-brown pastry filled with velvety mashed potatoes and sweet caramelized onions. Perfectly flaky and buttery, these homemade knishes begin with a simple all-purpose flour dough made tender with cold butter and a touch of egg, chilled to perfection for easy handling. The savory filling features russet potatoes mashed to smooth perfection, seasoned with black pepper and salt, and elevated by the rich, golden sweetness of sautéed onions. These knishes are baked until beautifully golden, thanks to a glossy egg wash, and served warm, making them a delightful appetizer, snack, or side dish. Serve these little treasures with sour cream or mustard for a classic touch, and let the hearty flavors transport you to the heart of traditional Jewish cooking.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 1 teaspoon Salt
• 0.5 cup Unsalted butter (cold, cubed)
• 2 Eggs
• 0.5 cup Water (cold)
• 4 large Russet potatoes (peeled and cubed)
• 1 large Onion (finely chopped)
• 2 tablespoons Unsalted butter (for filling)
• 1 teaspoon Salt (for seasoning filling)
• 0.5 teaspoon Black pepper (freshly ground)
• 1 Egg yolk (for egg wash)
• 1 tablespoon Water (for egg wash)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 2

Using a pastry cutter or your fingertips, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.

Step 3

In a separate bowl, whisk together the eggs and cold water. Gradually add this mixture into the flour, stirring until a dough forms.

Step 4

Knead the dough on a lightly floured surface for 2-3 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 5

While the dough chills, prepare the filling. Boil the peeled and cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and transfer to a bowl to cool slightly.

Step 6

Meanwhile, heat the 2 tablespoons of butter in a skillet over medium heat. Sauté the chopped onion until golden and caramelized, about 8-10 minutes.

Step 7

Mash the boiled potatoes until smooth and stir in the caramelized onions, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste and adjust seasoning as needed. Set aside to cool completely.

Step 8

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 9

On a floured surface, roll out the chilled dough to about 1/8-inch thick. Cut the dough into 4-inch circles using a cookie cutter or the rim of a glass.

Step 10

Place about 2 tablespoons of the potato filling in the center of each circle. Fold the edges of the dough over the filling and pinch to seal, creating a pouch.

Step 11

Place the formed knishes seam-side down on the prepared baking sheet.

Step 12

In a small bowl, whisk together the egg yolk and 1 tablespoon of water. Brush the egg wash over the tops of the knishes for a golden finish.

Step 13

Bake in the preheated oven for 25-30 minutes, or until the knishes are golden brown and flaky.

Step 14

Allow the knishes to cool slightly before serving. Enjoy warm with a side of sour cream or mustard, if desired.

Nutrition Facts

Serving size	(2128.5g)

Amount per serving	% Daily Value*
Calories	3513.7

Total Fat 137.6g	0%
Saturated Fat 80.6g	0%
Polyunsaturated Fat g
Cholesterol 876.3mg	0%
Sodium 5458.2mg	0%
Total Carbohydrate 502.0g	0%
Dietary Fiber 29.5g	0%
Total Sugars 17.3g
Protein 78.6g	0%

Vitamin D 114IU	0%
Calcium 358.2mg	0%
Iron 25.9mg	0%
Potassium 5766.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 8.8%

Carbs: 56.4%