- 6 large or 8 medium potatoes, peeled
- About a 1/2 cup butter
- 1 medium onion, chopped
- 2 cubes chicken bouillon, crumbled
- 12 sheets phyllo dough
Preparation time 20mins
Cooking time 60mins
Boil the potatoes. boil them until they are quite soft.
While the potatoes are boiling, heat about half the butter in a large skillet over medium heat. Stir in the onions, and cook over medium-low heat until they're soft and translucent. Toward the end of the process, crumble in one bouillon cube and let sit while you finish mashing the 'taters.
In a large bowl, mash the potatoes until quite smooth. (Don't add any dairy.) Mix in the onion, butter and boullion mixture, crumble in the other cube of bouillon, and, if you'd like, salt and pepper a bit to taste.
Preheat oven to 375 degrees. Grease a baking sheet.
Layer 2 sheets of phyllo dough one on top of the other, and cut this double-layered sheet in half. Drop one heaping spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tightly, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes.
Brush with remaining cup butter, and place on baking sheet.
Bake for about 40 minutes, or until golden brown.