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Mashed Potato Kolachkes

 Mashed Potato Kolachkes
My husband's Bohemian mother brought a kolachke recipe with her when she came to America. So these rolls are a part of our family's heritage. Other traditional fillings are prune, poppy seed and cottage cheese. —Jan Wagner-Cuda, Deer Park, Washington
25 ServingsPrep: 45 min. + rising Bake: 10 min.


  • 1 medium potato, peeled and cubed
  • 1-1/4 teaspoons active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 3/4 cup sugar
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1/4 cup shortening
  • 6 tablespoons butter, softened, divided
  • 1 egg, lightly beaten
  • 3/4 teaspoon salt
  • 3 to 4 cups all-purpose flour
  • 1/3 cup apricot cake and pastry filling
  • 1/3 cup raspberry cake and pastry filling
  • 2/3 cup confectioners' sugar
  • 4 teaspoons 2% milk


  • Place potato in a small saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  • Drain, reserving 1/2 cup cooking liquid. Mash potato; set aside 1/2
  • cup (discard or save remaining potato for another use).
  • In a large bowl, dissolve yeast in warm water. Add the sugar, milk,
  • shortening, 4 tablespoons butter, egg, salt, reserved cooking liquid
  • and mashed potato. Beat in 2 cups flour until smooth. Stir in enough
  • of the remaining flour to form a soft dough.

2 of 2

Mashed Potato Kolachkes (continued)

Directions (continued)

  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 45 minutes.
  • Turn onto a well-floured surface. Shape into 1-1/2-in. balls; place 2
  • in. apart on greased baking sheets. Flatten to 1/2-in. thickness.
  • Cover and let rise for 15 minutes or until almost doubled. Melt the
  • remaining butter.
  • Using the end of a wooden spoon handle, make an indentation in the
  • center of each ball; brush with butter and fill with a rounded
  • teaspoon of filling.
  • Bake at 400° for 10-15 minutes or until lightly browned. Remove
  • from pans to wire racks. Combine confectioners' sugar and milk;
  • drizzle over warm rolls. Yield: about 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 161 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 110 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.