My Potato Knishes with Mushroom Sauce Recipe (Video)

As you may remember, I was no chef when I got engaged to my husband, in fact I had barely cooked ever before. I remember the panic as I realized I would have to cook dinners and holiday meals with little experience whatsoever. So I called my friend Itta. Her mom and dad are caterers and both exquisite cooks. She quickly compiled a stack of recipes for me and I immediately got working on them. I soon realized that cooking wasn't all that bad, in fact I sort of loved it. It was her potato knish recipe that inspired me and that brought these little dough pockets filled with fluffy potato at their centers about. It has since become a favorite for holidays and when guests come around they cannot get enough. With Rosh Hashana right around the corner, here is my Potato Knish with Mushroom Sauce recipe. You NEED to bring this to your yom tov table, you can thank me later! In this weeks video, I am taking you step by step through the recipe, so watch that here or read until the end of the post where it will be inserted as always!

Potato Knishes with Mushroom Sauce


5 Tablespoons Olive Oil 
1/2 Teaspoon Salt
4 Medium Yukon Gold Potatoes
2 Medium Onions
1 Clove Garlic
 2 Teaspoons each Garlic Powder, Onion Powder, Salt & Pepper
6-12 Defrosted Puff Pastry Squares
2 Tablespoons Everything Bagel Spice
1 Large Portabello Mushroom Cap, Chopped Small
6 Large White Mushroom Caps, Chopped Small
1/4 Cup White Wine
1/4 Cup Chicken Consomme
1/2 Cup Water


1. Boil 4 Medium Potatoes in salted water with a bit of oil in it as well so they don't stick. Heat over medium-high heat and allow to bubble and simmer until the water is almost completely boiled out and the potatoes are soft enough to mash. Defrost some frozen puff pastry squares and preheat the oven to 350 at this point. 

2. Drain the potatoes and allow to cool to peel. 

3. Chop 1 Medium Onion small and 1 clove of garlic very small as well. Saute' in some olive oil for about 5-10 minutes or until caramelized. Reserve in a small bowl to the side until ready to mix in with the potatoes. 

4. Once cooled, peel potatoes and mash in a large bowl. Add 2 tablespoons olive oil and a spice mixture of about 2 teaspoons each garlic powder, onion powder, salt and pepper. Mix well to combine. Add the reserved caramelized onions and garlic in at this point and mix well again. 

5. Place about 2 tablespoons of the potato mixture at the center of each puff pastry square and fold like an envelope  by placing one corner at the center and then the opposite corner at the center, pinching the two together and then repeating on the other side. Seal as best as possible with your fingers so it's enclosed like a square or circle of dough with the potato mixture at it's center. 

6. Lay each potato square on a greased baking sheet, sealed sides downs they don't open, making sure to separate by a couple of inches each. I baked about 6 at a time per baking sheet. This amount of potato mixture makes about 12 knishes in total. Brush each one with a bit of olive oil on top and then sprinkle everything bagel spice generously over the tops. Place in the oven at the center of the center rack for 25-30 minutes or until the dough has cooked through, puffed up and looks golden. 

7. Prepare mushroom sauce- chop portabella and white mushrooms small as well as 1 medium onion. Heat some olive oil in a saute' pan and add the mushroom mixture. Saute' over medium heat until cooked through just a couple of minutes. Add 1/4 cup white cooking wine and allow the alcohol to cook out for a few minutes before adding 1/4 cup chicken consomm√© and then 1/2 cup water. Allow that to thicken and reduce. 

8.  Remove potato knishes from the oven and serve warm with generous spoonfuls of mushrooms sauce over each one. If reserving for later, save mushroom sauce to the side, then reheat and spoon over before serving. 

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I really hope you will give my Potato Knishes with Mushroom Sauce Recipe a try! Don't forget to leave me a comment below letting me know what it was like if you do! Criticisms and advice are welcome too! And feel free to tag me on Instagram or post your photo on my facebook page as well. 

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