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As I was looking at a map of the country trying to figure out what flavors I could create for the different states, I really struggled with trying to find regional dishes for Idaho that could be turned into a hamentaschen.

I went through so many online lists of all of the famous foods from Idaho and nothing jumped out at me… then I thought about Idaho potatoes! So many of the big Russett potatoes that we use to make baked and mashed potatoes come from Idaho!

Now my brain was firing on all cylinders! What is a Jewish dish that contains mashed potatoes? Knishes! So, I present to you the Knishentaschen!

They are my knish dough, filled with cheesy mashed potatoes and folded like a hamantaschen instead of in a circle like a traditional knish!


1 ½ Cup flour

1 Teaspoon kosher salt

½ Cup water

2 Tablespoons vegetable oil


2 Russet potatoes

1 ½ Teaspoons seasoned salt

½ Teaspoon cracked black pepper

2 Tablespoons butter

2-4 Tablespoons milk

½ Cup shredded sharp cheddar cheese (optional)

To prepare the dough, pour the flour and salt into a bowl and make a well in the middle. Pour the water into the well and stir until a dough comes together. Flatten into a disc, wrap in plastic wrap, and let sit for at least 30 minutes.

While the dough is resting, start to prepare the filling by peeling the potatoes and placing them in a pot of salted boiling water. Cook for 10-12 minutes.

Drain the potatoes and place back in a pot. Mash the potatoes until they are smooth, add in the butter and milk and continue to mash for 2-3 more minutes. Stir in the cheese and place in the fridge to cool.

Place the knish dough on a well floured surface. Roll the dough to ⅛ inch thickness. Using a wine glass, cut out circles of dough and place them aside.

Preheat the oven to 375 degrees Fahrenheit.

Once all of the dough has been cut, take the potatoes out of the fridge. Place 1 teaspoon of filling in the center of each circle and shape into a triangle.

Fold the dough around the triangle of filling and press the corners shut. Place about ½ inch apart on a baking sheet lined with parchment paper. If desired, you can sprinkle additional cheese on top. Bake for 10-12 minutes or until the corners of the triangles start to brown.

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