Potato knishes from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 209) by Jessamyn Waldman Rodriguez

  • potatoes
  • matzo meal
  • schmaltz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped liver

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on April 20, 2016

    Not quite like the ones I grew up eating - but they were fried - but they come very close: crisp with moist and fluffy mashed potatoes hiding a meaty little surprise. I appreciated that these were baked and the filling definitely had that homemade chicken soup flavour I was hoping for. Mine didn't brown very well so I switched to the broil setting for a few minutes at the end; I wonder if brushing them with oil before baking would have helped. The mashed potato "dough" was easiest to work with while still warm.

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