Garlic Mashed Potato Knishes
Recipe type: Appetizer
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 15-20
The best knishes ever- thanks to our friend schmaltz!
  • For dough:
  • 1 egg plus one for egg wash
  • ½ cup schmaltz, in liquid form (or vegetable oil)
  • 2 cups flour, sifted (may not use all)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Water if needed
  • For filling:
  • 5 cloves garlic
  • Drizzle, liquid schmaltz or olive oil
  • 1 large white onion
  • 1 Tablespoon liquid schmaltz or olive oil
  • ½ teaspoon salt
  • 1 pound russet potatoes
  • ¼ cup schmaltz, in liquid form
  • 1 bunch scallions, minced
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  1. Preheat oven to 400 degrees F.
  2. First, make your dough. Beat 1 egg and ½ cup schmaltz, and then add in sifted flour, baking powder and salt and knead until you have a dough that is not sticky. If you add too much flour in, just add a little water to make your perfect dough. Cover and refrigerate for at least an hour.
  3. Now, roast your garlic by making a packet with garlic coves and a drizzle of schmaltz or olive oil. Roast in a 400 degree oven until garlic is soft, about 40 minutes. Then lower oven to 375 degrees F.
  4. Meanwhile, caramelize your onions by cooking in 1 Tablespoon schmaltz or olive oil and ½ teaspoon salt in a large saute pan over low until caramel, about 40 minutes.
  5. Wash and peel your potatoes and cut them into even pieces. Then cover with cold water in a large saucepan and bring to a boil. Cook until you can stick a knife into the potatoes and it comes out without resistance. Then strain water, cool a little, and mix with ¼ cup schmaltz, scallions, roasted garlic, caramelized onions, eggs, 1 teaspoon salt, and ½ teaspoon black pepper.
  6. Ah beautiful schmaltz. Now let’s assemble! There are many ways to form knishes but I like individual round ones. Roll out your dough until it is as thin as you can get it. Then cut out 3 inch rounds (using a cookie cutter or wine glass works great!). Put a tablespoon of filling in each circle and scrunch up to make a knish.
  7. Then wash with egg and bake at 375 degrees F until golden brown, about 25 minutes.
Prep time does not include time for dough to chill.
Recipe by What Jew Wanna Eat at