Filled with cheesy potatoes and topped with sour cream and potato chips (really!), this modern take on traditional knishes comes from Little Brother in Des Moines. The process is a bit of a labor of love, but the payoff is pure comfort food.

Source: Midwest Living


Credit: Kelsey Hansen

Recipe Summary

40 mins
2 hrs 25 mins
8 knishes


Ingredient Checklist


Instructions Checklist
  • For dough: In a large bowl, combine flour, baking powder and salt; whisk to combine. Make a well in the middle of the dry ingredients; pour in the oil, 1/2 cup water, the beaten egg and the vinegar. Stir until a shaggy dough forms. Knead dough with your hands until it comes together in a smooth ball, about 1 minute. Wrap dough in plastic wrap and let rest at room temperature 1 hour or in refrigerator overnight. (If chilled, allow dough to come to room temperature before proceeding.)

  • For filling: In a small saucepan, heat cream, butter and garlic over medium-low until butter melts. Remove from heat, cover and let steep 10 minutes. Remove and discard garlic.

  • Meanwhile, in a medium saucepan, combine potatoes with enough cold water to cover. Season well with salt. Bring to a boil; reduce heat. Simmer, uncovered, until potatoes are fork-tender, about 10 minutes. Drain potatoes and return to pot. Add cream mixture, cheddar cheese, green onions, dehydrated onion and onion powder. Mash with a potato masher until well combined. Season with additional salt and pepper to taste.

  • Preheat oven to 375°. Line a large baking sheet with parchment paper. In a small bowl, whisk together egg and 1 tablespoon water. Turn dough out onto a floured surface. Divide in half. Roll one portion into a 14x7-inch rectangle. Using half of the potato filling, place four equal portions lengthwise within 1/2 inch of one edge of the dough rectangle. Brush the other edge of the dough lightly with egg wash. Fold dough over the filling. Press and seal the outer edges and spaces between filling to seal. Cut into four knishes with a knife or pizza cutter. (They should look like giant ravioli.) Crimp edges with a floured fork and brush all over with egg wash.

  • Place knishes on prepared baking sheet. Repeat with remaining dough, filling and egg wash. Bake until golden, about 35 minutes.

  • For topping: In a plastic bag, combine French-fried onions and potato chips. Use a rolling pin to crush into crumbs. Serve knishes warm, topped with a healthy dollop of sour cream, a heaping scoop of fried onion-chip mixture, Pickled Onions and chives.

Pickled Onions

Place 1 red onion, thinly sliced, in a heatproof bowl. In a saucepan, combine 1/2 cup red wine vinegar, 1/3 cup water, 3 tablespoons sugar, 1 1/2 teaspoons whole black peppercorns, 1 small bay leaf and a pinch kosher salt. Bring to a boil. Pour mixture over onion. Cover with plastic wrap and let cool to room temperature, about 2 hours. Store in a covered container in the refrigerator up to 2 weeks. Makes 2 1/2 cups.

Nutrition Facts

477 calories; fat 29g; cholesterol 77mg; saturated fat 10g; carbohydrates 46g; mono fat 6g; poly fat 9g; insoluble fiber 2g; sugars 2g; protein 9g; vitamin a 521.6IU; vitamin c 10.3mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3.2mg; vitamin b6 0.2mg; folate 95mcg; vitamin b12 0.3mcg; sodium 420mg; potassium 361mg; calcium 130mg; iron 2.5mg.