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New York Mashed Potato Knish

Potatoes USA presents recipes from Chef Myrna Segismundo, where familiar American dishes are treated with a dose of the renowned culinary expert’s innovation and talent. Her dishes all feature US potatoes with distinction.
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Potato Type: Yellow
Prep Method: BakedBoiledMashed

Dish

Side DishSnack

Description

Potatoes USA presents recipes from Chef Myrna Segismundo, where familiar American dishes are treated with a dose of the renowned culinary expert’s innovation and talent. Her dishes all feature US potatoes with distinction.

Ingredients

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Mashed Potatoes

  • 2 1/2 cups Boiling Water
  • 1 tbsp Unsalted Butter
  • 3 cups Dehydrated Potato Flakes
  • 1/2 cup Fresh Milk
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Dough

  • 1 cup Mashed Potatoes
  • 2 1/2 cups All - Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 cup Water
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Filling

  • 1 tbsp Unsalted Butter
  • 2 pcs White Onion, minced
  • 3 tbsp Grated Parmesan Cheese
  • 1 cup Mashed Potatoes
  • Salt and Pepper, to taste
  • 1 pc Egg, beaten for brushing dough

Preparation

Mashed Potatoes:

  1. Combine boiling water and butter, then add the dehydrated potato flakes and stir.
  2. Add milk and mix well.
  3. Take 1 cup of the mashed potatoes for the dough and set aside the remaining for the filling.

Filling:

  1. In a pan with butter, sweat onions lightly over medium heat, then allow to cool down.
  2. In a bowl with the remaining mashed potatoes add sautéed onions and mix well.
  3. Season with salt and pepper.

Dough:

  1. In a mixing bowl combine mashed potatoes, flour and baking powder.
  2. Add water and knead dough until it forms a firm ball, then cover in a bowl and rest for an hour.

ASSEMBLY:

  1. Preheat oven to 375 ºF.
  2. On a floured surface, roll out the dough until paper thin, about 16 x 8 inches.
  3. Cut dough into 8 rectangles or squares.
  4. Distribute the filling equally in the center of the dough pieces.
  5. Gather the edges of the dough to form a pouch, leaving a bit of the filling exposed on top.
  6. Place formed dough on an oiled tray, brush the surface of knish with egg wash and bake approximately 30 minutes or until golden brown.
  7. Allow to cool down before serving with mustard.

1 Review

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Alan

Easy snack!

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Alan

Easy snack!

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