Ingredients

• 3 russet potatoes, peeled and chopped, or 12 small potatoes, scrubbed and quartered
• 1 large onion, peeled and chopped
• 2 cups water or vegetable broth
• 1/4 cup plain soymilk
• 2 tablespoons olive oil
• 4 whole wheat tortillas
• 4 tablespoons Dijon mustard

Directions

1. Preheat oven to 350 degrees.
2. Boil potatoes and onions in the water or stock until potatoes are soft, about 10 minutes.
3. Remove potatoes and onions from the water with a slotted spoon, reserving the cooking water. Add the soymilk, olive oil, salt, and pepper, and mash with a fork or potato masher until sticky. If you need more liquid, add the potato cooking water, one teaspoon at a time. The end result should be a lumpy mixture.
4. Lay tortillas flat and spread mustard onto each one. Drop about two tablespoons of the potato mixture in the middle of the tortilla and spread in a line from left to right. Fold like a burrito, using potatoes to seal it shut.
5. Place knishes with the folded side down on a baking sheet. Spread a little more mustard on the top of each knish.
6. Bake for about 10 to 15 minutes, or until the tortilla is firm but not crisp.
7. Let cool before eating.