Stella May I know how you bake your mashed potatoes? Potato Knish

9:00 AM Stella May 0 Comments

Of course you may. Inside each one of these baked pasty knobs is potato. Specifically mashed potatoes. I wanted to change it up with the classic side. As Mister is a meat and potatoes man, potatoes are basically in every meal. (Well at least once a week). I was started to get a little bored whenever I make the side (mashed potatoes and baked potatoes), so I found this classic recipe for a potato knish. Potato knish is a Eastern European snack food of potato covered with a pastry that's baked, fried, or grilled. (It's not limited to potatoes either, meats and other veggies are common too.)
 Starting with dry ingredients: flour, baking powder, and salt.
 Wet ingredients: 1 egg, vegetable oil (traditional made with chicken fat), vinegar, and water.
Add in wet to the dry ingredients.
Mix until it comes together and dump onto your countertop (or cutting board). Knead until smooth.
Cover and rest for 1 hour.
 Meanwhile mash some boiled potatoes and season. (This is when Mister got a hold of my idea and seasoned it his way. He added garlic, paprika, black pepper, Old Bay.. lots of seasonings.) Just season it how you want it. As we were having it with some chicken Mister went heavy since the chicken lighter in seasoning. Roll out the pastry and create a little worm for the potato filling.
 Then roll up the entire thing.
& make little knobs every 1½ inches. (or however big you want it. Just make sure it's even so they bake evenly.)
Then just pinch off each knob.
&seal off the ends. Then just brush with a little egg wash.
Place each knish onto a ungreased baking sheet and into a preheated 350° oven for 40-50 minutes.
This whole thing is a little unnecessary as my potato knishes are just wrapped mashed potatoes. But since it's Great British Bake Off season, I though I would take unnecessary measures. #nosoggybottoms Anyone else watching this season?

What you'll need: 
Dough
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon table salt
1 large egg
½ cup vegetable oil
1 teaspoon white vinegar
½ cup water
Filling
1½ pounds (about 3 medium) russet potatoes, peeled and quartered
1 small yellow onion, diced
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1/2 teaspoon table salt
Freshly ground black pepper
Egg wash
1 large egg yolk mixed with 1 teaspoon water

What to do: 
Dough: Mix dry ingredients into a large bowl. In a separate bowl mix together the egg, vegetable oil, white vinegar and half the water. Pour all the wet ingredients into the dry and mix to combine. If the dough doesn't come together then add in a tablespoon of water at a time. The dough should stick together and form a uneven ball. Then dump out the dough onto a flat surface and knead just until smooth. Cover the dough and rest for one hour. 
Filling: Make the mashed potatoes how you like. Place potatoes into a large pot. Cover with cold water and bring to a boil. Then reduce the heat to medium and cook for twenty minutes or until you could easily pierce the potato with a fork then drain. Meanwhile sweat the onions in a pan over medium heat until translucent. Then get creative with your seasonings. Mash the potatoes (or through a ricer) and mix together with the seasoned onion mix. Set aside. 
Preheat then oven to 375°F. Using half the dough at a time, roll out the dough as thinly as possible. Form a log of potato at one side of the dough and roll it up. (You want to loosely roll it up so when when form each knob, the filling won't gush out.) Then form each knob and pinch it off. Push down the ends and set onto the baking sheet. Brush each knish with the egg wash and bake for 40-50 minutes, or until golden brown. If the tops are baking too fast then cover with some foil. Let it rest before digging in! The insides will be hot. 


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