4 tablespoons unsalted butter, melted, plus more for greasing bowl
1 large egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
Ingredients for filling
1 pound russet potatoes, peeled and cut into 1-inch pieces
2 cups shredded cheddar cheese
1 tablespoon unsalted butter
3 green onions, sliced thin
1 large egg, lightly beaten
1 cup sour cream
1/4 cup finely chopped fresh chives
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
01For dough: Mix water, butter and egg together in a bowl of stand mixer fitted with paddle
attachment on medium-low speed until combined. Add flour, baking powder and salt and
mix until dough forms a ball, about 3 to 5 minutes. Transfer dough to large buttered bowl.
Cover with plastic wrap and let rest for 1 hour.
02Meanwhile, cover potatoes with cold water in medium saucepan. Bring to a boil over high
heat and cook until fork-tender, about 10 to 15 minutes. Drain and let cool. Mash potatoes,
cheese, butter and green onions together in large bowl until smooth. Form potato mixture
into 10 balls.
03Preheat oven to 375°F. Roll dough out on a lightly floured surface into a 20”x12” rectangle
with the long side facing you. Cut dough widthwise into 10 equal strips. Place potato balls
at the end of each strip. Tightly roll strips around potato balls. Pinch and twist ends of
strips to seal. Lay wrapped potato balls, open-side-up, on a parchment paper lined
rimmed baking sheet. Brush with egg and bake until golden-brown, about 25 to 30
04Meanwhile, combine sour cream, chives and garlic in small bowl. Season with salt and
pepper to taste. Serve knish with sour cream mixture and enjoy.