Filling :

•	2 ½ cups cubed potatoes
•	1 cup chopped onions
•	1/3 cup instant potatoes
•	½ tsp. Salt
•	½ tsp. Restaurant black pepper

Cook and mash potatoes, cook onions in just enough butter to moisten. Onions need to just start turning brown from slow cooking. Add onions, salt, pepper, and instant potatoes slowly while mashing potatoes.

We are using fresh garden grown potatoes, the instant potatoes are to stabilize the knishes for freezing

Coating:

•	½ cup flour
•	½ cup corn meal 
•	1 egg
•	3 tbl.  olive oil
•	1 ½ tsp. Baking powder
•	2 tbl. Milk
•	½ tsp. Baking soda

Roll out dough, and fill with potatoes. Deep fry a very short time, just enough to cook dough. Freeze for storage.