Cheesy Potato Knishes on the Traeger
Tender cream cheese pastry dough is stuffed with a mixture of onions, mashed potatoes and lots of Cabot sharp cheddar cheese, resulting in the ultimate Jewish comfort food-- knishes!
Equipment
- Food processor
- Plastic wrap
- Saucepan
- Potato masher
- bowl and spoon
- Rolling Pin
- Cutting board
- Cookie sheets
- Parchment
Ingredients
- 2 sticks Cabot Creamery Unsalted Sweet Cream Butter
- 1 block Cabot Creamery Cream Cheese
- 1/2 cup Cabot Creamery Sour Cream
- 3 1/2 cups flour
- 1 tsp salt
- 3 large russet potatoes
- 1 medium yellow onion
- 1 egg
- 1/4 cup instant mashed potatoes
- 1 tsp garlic powder
- 1 tsp hot sauce
- 2 tbsp chicken bouillon
- 1 block Cabot Creamery Seriously Sharp Cheddar Cheese
- 1 egg + cold water for brushing on before baking
Instructions
- Bring the butter, cream cheese and sour cream to room temperature.
- In a food processor, combine the butter, cream cheese and sour cream and blend until smooth.
- To the dairy mixture, add the flour and salt until just combined. Use the pulse feature on your food processor to combine. Do not over mix!
- Transfer the loose dough to a double layer of plastic wrap on the counter.
- Using floured hands, bring the dough into a large ball and wrap in the plastic.
- Place the dough ball on a plate and refrigerate overnight or for at least 8 hours.
- Wash, peel and cube the potatoes and cook them in salted boiling water until very tender.
- Drain the potatoes and mash them until nearly smooth.
- Finely chop the onion and saute in a few tablespoons of butter until tender and lightly browned.
- In a big bowl, combine the mashed potatoes, sauteed onions, eggs, garlic powder, chicken bullion, hot sauce and instant potatoes.
- Mix until well combined.
- Stir in the shredded cheese and set the filling aside.
- Remove the dough from the fridge and allow it to come to room temperature.
- Preheat your Traeger grill to 375*.
- In a small bowl, whisk one egg with 1 tbsp of cold water.
- Prepare a pair of cookie sheets lined with parchment paper.
- Cut the dough into quarters and then using a rolling pin, roll each quarter into a ¼ inch thick sheet. Add more flour as necessary to keep from sticking.
- Use a large knife to cut the dough sheets into 3” x 3” squares.
- To each square, add a 2-tablespoon heap of potato filling and then bring the corners of the dough together to create a little sachet.
- Repeat with remaining dough squares and place them on the cookie sheets.
- Brush each knish generously with the beaten egg.
- Bake the knishes in the preheated Traeger for 20-25 minutes, until golden brown.
- Serve your cheesy potato knishes hot!