Super Easy Potato Knishes Recipe

1. To make your own dough for knishes: see recipe by food52.
2. To make your own mashed potatoes: see our recipe for
3. Filling variations
   • a creamed spinach filling with a bit of nutmeg
   • a mushroom and onion filling with a bit of sherry
   • mix in some sautéed hamburger meat with the potatoes for a heartier knish
   • a mashed sweet potatoes filling, or
   • veer off the beaten path a bit with our yummy knish recipe with root vegetable mash to add extra nutrition and flavors.
   • Add schmaltz to the potatoes for extra flavor. Schmaltz is rendered chicken fat, cooked with onions. Delicious flavor that comes with extra calories (oh well).
4. Make Ahead
   1. Same day: Make the knish recipe a couple of hours before you need it, including baking and cutting the knishes into serving pieces. Let them sit on the counter. Reheat in a 350F/177C oven for 5-10 minutes.  (TIP: I do this all the time and strongly suggest it – they get crispier/flakier this way.)
   2. To freeze: You can make the knish rolls up to 2 months ahead and freeze them. I wrap them in parchment (or plastic wrap) then put them in an airtight container or ziplock bag to freeze.  Bake as per the instructions whenever you need them (no need to defrost). 

Nutrition values are rough estimates depending on on puff pastry dough used, how mashed potatoes are made and how many pieces you cut.