You know how sometimes you get something in your head and you just have to have it. The eldest planted knishes in my brain and I had to make them. I haven't made them in ages. Summer is not necessarily the ideal time for knishes, but tell that to my brain. There's boiling and baking involved so try to find a cool-ish day. Knishes (Adapted from Cooking Light - from so long ago it's not even on their website!) Filling 3 c peeled baking potatoes, cut into 1" cubes (about 2 large) 1/3 c chicken broth salt/pepper 1 1/2 c finely chopped onion olive oil Dough 2 1/3 c flour 1 t baking powder 1/4 t salt 1/2 c yogurt (or sour cream) 4T water 1 egg 2 T butter, melted Egg wash 1 egg 1 T water Prepare Filling: Boil potatoes in water until tender - about 15 minutes. Mash in chicken broth and salt/pepper. While potatoes are boiling saute onions with olive oil and salt in a frying pan until just starting to turn golden brown (the longer the better flavor but ...