I grew up eating these potato knishes every holiday. My grandmother had to show up with at least four dozen because they were devoured within minutes! I haven’t changed her recipe other than to use ready-made pie crusts. You can use cooked ground beef or lamb as well. —Ellie Brandon, Tucson, Arizona,
- 1 package (24 ounces) refrigerated mashed potatoes
- 2 tablespoons butter
- 1 small onion, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 sheets refrigerated pie crust
- Spicy brown mustard
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 350°. Prepare potatoes according to package directions. Meanwhile, in a small skillet, heat butter over medium heat. Add onion; cook and stir just until tender, 4-6 minutes. Remove from the heat. Stir in salt and pepper. Stir onion mixture into potatoes. Cool slightly.
Meanwhile, on a work surface, unroll crusts. Roll each to a 12×10-in. rectangle. Spread half the potato mixture evenly over 1 crust; top with another crust. Repeat with remaining crusts and potato mixture. Cut each rectangle lengthwise into 2-in. strips. Carefully transfer strips to parchment-lined baking sheets, separating slightly. Press opposite edges of strips with a fork to seal. Cut strips crosswise into 2-in. squares.
Bake until golden brown, 25-30 minutes. Serve warm with mustard.
1 serving: 82 calories, 5g fat (2g saturated fat), 5mg cholesterol, 97mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 1g protein.