The versatility of potatoes is seemingly endless. You can enjoy them at breakfast in an egg scramble, at lunch with fries and a sandwich, or at dinner with a baked potato and steak. You can even enjoy them as a snack with a bag of potato chips! Whether you're going for a healthy meal or a hearty fest, potatoes from Washington state can help complete the dish!
This month, we've teamed up with Chef Logan Niles from Pot Pie Factory to make knishes! They are the ultimate comfort food when made with Washington Potatoes!
Logan Niles is a chef, entrepreneur, and mother who trained at the Culinary Institute of America in Hyde Park, New York. As a mom, she knows how challenging it can be for families to cook and eat together. Motivated by a passion for health and the nourishing power of delicious comfort food, she began crafting pot pies in 2016 before founding the Pot Pie Factory. You can find out more and how to order her pot pies here.
See below for the complete ingredient list for the featured recipe in the video segment at the top of this page.
4 cups + 1 extra cup all-purpose flour
1/2 teaspoon salt
1 cup room temperature water
2 large eggs
1/2 cup canola or other light oil
1 tablespoon vinegar (white or white balsamic)
3 pounds of washed WA potatoes (peel if using russet potatoes)
1 gallon of water + 1/2 teaspoon of salt
1 cup of chopped onion
1 tablespoon of light olive oil
1/2 teaspoon of white pepper
1/2 teaspoon of mustard powder
1 teaspoon salt
1/4 teaspoon nutmeg or allspice powder
2tsp roasted garlic paste
2 tablespoons of melted butter (or other savory fat of your choice)
1 large egg
2 tablespoons of water
The Washington State Potato Commission provided funding for this content.