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Potato, Leek and Jarlsberg Knish Muffins » Simple and Healthy Recipe! ✅

It’s like a potato and leek soup. It’s like a knish. It’s definitely delicious. With a crispy exterior and gooey mashed potatoes on the inside, this is a great recipe when you have too many potatoes (yes, there is such a thing) or leftover mashed potatoes from the holidays. -Kat Gans

  • 2 1/4 cups of flour

  • 1 cup of mashed potatoes

  • 2 teaspoons of salt

  • 1 teaspoon of sugar

  • 5 tablespoons cold butter

  • 1/2 cup yogurt

  • 1 tablespoon baking powder

  • 1/2 cup buttermilk

  • 3/4 cup thinly sliced ​​leeks

  • 3/4 cup grated Jarlsberg cheese

  1. Quarter and boil 2 small/medium potatoes (I used rust). Boil for about 10 minutes or until fork tender. Mash the potatoes with a fork or potato masher (I used leftover mashed potatoes first and they turned out great anyway) and set aside.

  2. Mix the flour, salt, sugar and yeast.

  3. Cut the butter into cubes and with two knives or a pastry ring cut the butter until it reaches the size of a pea.

  4. Add the Jarlsberg, leeks and mashed potatoes. Once fully mixed, add yogurt and buttermilk until smooth.

  5. On a cutting board, knead the dough into one or two large or two small circular meatballs and spread and flatten with the palm of your hand. Once you have your desired shape and size, cut the circles into 12 triangles.

  6. Arrange on a lightly floured baking sheet and bake for 22 minutes at 425° until golden brown.

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