Boiled, mashed, fried, baked, or braised, potatoes are one of the most versatile vegetables around. Whether drenching them in rich holiday gravy, mixing it with crispy bacon bits and chives, or just a simple dash of salt, potatoes are always delicious. For this recipe, I used a bunch of special ones courtesy of The Little Potato Company. They make many different varieties, where I used a mix of fingerling and blushing belles (or little red potatoes). To sweeten it up, I used some butternut squash roasted with garlic and thyme. This is a great simple recipe with only a few ingredients that’ll definitely impress your guests.
Before I get to the recipe, a word about The Little Potato Company. The potatoes come washed, which really makes them look clean – barely any blemishes on them at all. The packaging is neat too. I particularly like the little window in the back allowing you to peek into the bag without opening it to see the condition of the potatoes. The most important thing about the potatoes from The Little Potato Company, they taste great too.
Contrary to traditional potato knishes, there’s no dough around these. I find making these at home a little easier without it, but if you want, feel free to stuff some puff pastry with the filling. This recipe makes about 30-40 knishes, depending on how big you make them. I’ve tried them on a few people who definitely enjoyed them, so, here’s a new favorite recipe of mine:
Squash and Potato Knishes
Piping bag with star attachment (if you don’t have this, use a strong ziploc bag and cut a little piece from the corner to extract the mixture)
1 bag (1.5 lbs) of Fingerling potatoes from The Little Potato Company
1 bag (1.5 lbs) of Blushing Belle potatoes from The Little Potato Company
1.5 lbs of butternut squash
3 cloves of garlic, finely chopped
6 thyme sprigs
5 tablespoons Olive Oil
Salt and Pepper to taste
1) Preheat your oven to 400 degrees. Peel, remove the seeds, and chop the butternut squash into bite size pieces. Place in a large bowl with the olive oil, garlic, salt and pepper.
2) Place the butternut squash mixture on a large baking sheet, spreading out the pieces evenly. Add the thyme sprigs on top of the squash and bake for 1 hour.
3) While the squash is baking, bring a large pot of boiling salted water to a boil. Rinse the fingerling and blushing belle potatoes, then add them to the pot. Boil the potatoes until they are very soft, about 20 minutes.
4) When the potatoes are soft, pour them into a colander and let them cool until the squash is ready.
5) When the squash is ready, add them to a large bowl along with the potatoes. Leave the oven on and turn up to 425 degrees. Discard the thyme sprigs. Mash the potatoes and squash until it’s almost smooth. A little texture from the potatoes are OK here. If you like it completely mashed, then go for it. Taste the potato-squash mixture and add salt and pepper if needed.
6) Add everything to a piping bag with the star attachment already fitted. The star attachment is for presentation purposes, but it also gives the piped mixture a bunch of edges to crisp up in the oven. On another large baking sheet, lined with greased aluminum foil, pipe the potato-squash blend into the small piles.
7) Bake at 425 degrees until the edges become crispy, and the top a little charred. This should take about 30-45 minutes. Serve and enjoy!