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Sep 7, 2009 11:08 AM

Potato Knishes

Can anyone share a great potato knish recipe? I'd love to be able to make the round knishes with thin dough. My husband was just talking about potato knishes that he had from a place called Cohn's in Norther NJ. He said there was a kosher hot dog sticking out of a homemade potato knish. I'd love to be able to make it for him. Thanks for any suggestions.

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  1. After more than 45 years of making potato knishes in dough, I have switched to using Phyllo.

    I use a mix of chunky mashed potato, well fried onions, salt, pepper and a but of sour cream (all well blended) for the filling.

    I layer sheets of phyllo, brushing with melter butter, then put about 2 tablespoons of filling. I fold the phyllo square, so that the knishes are about 4"x4" and brush with metled butter. Bake at 350F until golden brown-35-50 minutes

    My wife has done these smaller, by folding the phyllo in half and only using one sheet per knish.

    This gives a great flaky knish.

    This week my wife is going to experiment by spraying Olivio instead of brushing with melted butter to cut down on the fat.

    3 Replies
    1. re: bagelman01

      Thanks for the tip. My grandmother's knishes always had a flakey crust ( similar to her strudel ) and the restaurant versions have never appealed to me for that reason. She also made rice knishes - the filling was a little like a dry rice pudding. She would saute them in butter ( although come to think of it, she probably used margarine) and we ate them with a dab of sour cream. I can't wait to experiment.

      1. re: eimac

        My ex-mother in law also used to make rice knishes. She made them sweet with golden raisins and farmer cheese mixed in, When they came out of the oven, she sprinkled them with powdered sugar.
        I don't miss the ex, just her knishes and blintzes.

      1. re: gwendolynmarie

        thank you so very much for the egullet site. Yonah Schimels is where we get knishes in NY. So that is exactly the kind that I'd liketo make. I'm so excited. Thank you again!