This weekend, I set out to make one of my favorite snacks (I use the term snack loosely) from my childhood: knishes. As I explained to my friends who were unfamiliar with this carb-lover's heaven, it's basically mashed potatoes wrapped in dough and baked into mouth-scorching deliciousness. Every once in a while, my dad would come home from work in New York with a massive potato-filled pastry for my sisters and me to enjoy, and when I wasn't begging for a stale hot pretzel on a trip into the city, I was desperate for a knish, ready to sacrifice the skin in my mouth rather than wait for it to cool off a bit.
I found this recipe on Smitten Kitchen and, always trusting Ms. Perelman, gave it a stab. I had some difficulty with the amount of water called for in the dough recipe, so I would say to start with half of the listed amount and then increase from there if the dough seems too dry. Ultimately, my dough did not turn out as flaky and delicious, but if at first you don't succeed, try, try again. I chose to make a traditional potato knish, but I would be lying if I said I weren't thinking about adding bacon to the next ones...
Find the recipe here : Potato Knish, Two Ways | Smitten Kitchen
