Idaho® Potato Knishes


  • 1/2 sheet puff pastry
  • 3 Idaho® Yukon Gold Potatoes, cooked, peeled, gently mashed
  • 4 oz onions, sauteed
  • 2 oz cheddar cheese
  • 2 oz Maytag blue cheese
  • 1 oz Reggiano cheese
  • 1 oz goat cheese
  • 2 oz heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • Egg wash (1 egg and 1 egg yolk)


  1. In a medium bowl, with a rubber spatula, combine all of the above ingredients in order given, except for the puff pastry and egg wash.
  2. Do not over mix. Cut the puff pastry into 3 1/2-inch squares. Lightly brush egg wash around edges. Fill the center of each square with 2 tablespoons of potato base. Gather up and overlap the sides, firmly pressing them together to seal the pastry completely closed. Brush the top with egg wash.
  3. Freeze for a minimum of 30 minutes so that the Knishes seal closed completely. Bake in a 365ºF oven for 15 minutes, until the Knishes are a deep golden brown.
  4. Serve immediately.
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Yield: 12 Knishes

Sherry Yard
Formerly of - Spago
Beverly Hills

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