Mashed potatoes is a total comfort food, and also a staple dish at many holiday meals. A knish upgrades everyone’s favorite side dish into its sophisticated cousin by stuffing it into a crusty outside.
Go outside the expected, and welcome Autumn by swapping the original flaky dough with my colourful antioxidant-rich sweet potato crust.
This recipe does take a bit of time to make (there’s making the dough, and the filling, plus assembling it), but it’s always super popular, so I only make it for Fall special occasions!
|Assembling mashed potatoes on dough|
Microwaving the sweet potato instead of boiling it can cut down on some time. Depending on the size of your potato, it can be ready in 4 minutes to 16 minutes. Peel it after microwaving, and it’s so much easier – the peel just slips off!
|Raw knishes before egg wash|
A festive remake of a classic potato knish
- 3 1/2 - 4 cups flour
- 1 medium-large sweet potato
- 1/4 cup oil
- 1 cup warm water
- 1 tsp salt
- 1/2 bunch leeks chopped
- 1 small onion chopped
- 5 small potatoes
- salt & pepper to taste
- 1 egg- optional for glaze
Microwave or boil sweet potato until completely soft
Peel and mash sweet potato until smooth
Combine all dough ingredients and set aside
Boil potatoes until soft, save the water for later
Sautee chopped leeks and onion
Mash potatoes well and combine all ingredients
Add in reserved potato water to reach the smooth consistency of mashed potato you prefer
Preheat oven to 350° F
Divide dough in 2 equal portions, plus about 1/8th to use for decoration
Roll dough into a ¼ inch thick rectangle
Spread filling in the centre of the dough, and fold dough over, so sides overlap
Place seam-side down on baking tray
Repeat with second half of dough
Form a crisscross pattern using reserved dough
Brush with egg wash if using
Dough can be made 1-2 days in advance. Mashed potatoes can be frozen. Defrost fully, and add oil and/or starchy water until desired fluffiness is reached.
What occasion will you make this for?