Potato Knishes | YumFoodUsa

Potato Knishes

Potato Knishes are traditional Jewish pastries featuring a flaky, golden crust filled with a savory mixture of mashed potatoes, sautéed onions, scallions, and garlic. Crispy on the outside and soft on the inside, these hand-held delights are perfect as an appetizer, snack, or comforting side dish for holidays and everyday meals alike.

Why You’ll Love This Recipe

Potato Knishes are hearty, nostalgic, and endlessly satisfying. Their crispy, golden exterior contrasts beautifully with the rich, fluffy mashed potato filling. This homemade version is surprisingly simple to prepare, using basic pantry ingredients to create a dish steeped in tradition. Ideal for freezing, sharing, or enjoying warm from the oven, these knishes are perfect for cozy gatherings or holiday spreads.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup warm water
  • 1/3 cup vegetable oil
  • 1 egg yolk

For the Filling:

  • 3 lbs russet potatoes, peeled and cubed
  • 1 yellow onion, finely chopped
  • 1 bunch scallions, sliced
  • 2 cloves garlic, minced
  • 1/3 cup vegetable oil
  • Salt, to taste
  • Black pepper, to taste (optional)

directions

  1. Prepare the Dough:
    In a large bowl, whisk together flour and salt.
    In a separate bowl, combine warm water, vegetable oil, and egg yolk.
    Pour the wet ingredients into the dry and mix until a dough forms.
    Knead briefly until smooth. Cover with a clean towel or wrap and let rest for 30 minutes.
  2. Make the Filling:
    Boil the peeled and cubed potatoes in salted water for about 15 minutes or until fork-tender. Drain well and mash until smooth.
    In a skillet, heat vegetable oil over medium heat. Sauté the chopped onions, scallions, and garlic until golden and fragrant.
    Mix the sautéed onion mixture into the mashed potatoes. Season generously with salt and pepper. Let the filling cool slightly.
  3. Assemble the Knishes:
    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
    Roll out the rested dough into a thin rectangle on a floured surface.
    Cut into squares or circles, depending on your preferred shape.
    Place a heaping tablespoon of potato filling in the center of each dough piece.
    Fold the edges over and pinch to seal, forming a closed shape. Place seam-side down on the prepared tray.
  4. Bake:
    Brush each knish with oil or an egg wash for a golden finish.
    Bake for 30–35 minutes, or until golden and crisp.
    Allow to cool slightly before serving.

Servings and timing

Servings: 10 knishes
Prep Time: 45 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 20 minutes
Calories: Approximately 270 kcal per knish

Variations

  • Cheese & Potato Knishes: Add a handful of grated sharp cheddar or farmer cheese to the potato mixture.
  • Sweet Potato Filling: Substitute sweet potatoes for a slightly sweeter variation.
  • Spiced Version: Mix in paprika or cumin for added warmth and flavor.
  • Mini Knishes: Make smaller knishes for party-sized appetizers.
  • Fried Knishes: Deep-fry for a more traditional New York-style crisp texture.

storage/reheating

Store cooled knishes in an airtight container in the refrigerator for up to 4 days. Reheat in a 180°C (350°F) oven for 10–15 minutes until warmed through. To freeze, wrap individually in foil or parchment, then place in a freezer-safe bag. Bake directly from frozen at 190°C (375°F) for about 20 minutes.

FAQs

What kind of potatoes are best for knishes?

Russet potatoes are ideal due to their starchy texture, which creates a smooth, fluffy filling.

Can I make the dough ahead of time?

Yes, the dough can be prepared up to 1 day in advance. Keep it wrapped in the refrigerator and allow it to come to room temperature before rolling out.

Do knishes need to be refrigerated?

Yes, once baked and cooled, they should be stored in the refrigerator and reheated before serving.

Can I use store-bought pastry?

Yes, puff pastry or phyllo dough can be used in a pinch, but the homemade dough provides a more traditional texture.

Are knishes traditionally baked or fried?

Both methods are traditional. Baked versions are lighter and easier to prepare at home, while fried ones are crispier.

How do I prevent the dough from tearing?

Make sure not to roll it too thin and allow the dough to rest fully before handling.

Can I add herbs to the filling?

Absolutely. Fresh dill, parsley, or thyme can add extra flavor.

What do I serve with knishes?

Serve with sour cream, mustard, or pickled vegetables for a classic pairing.

Are knishes vegetarian?

Yes, this version is fully vegetarian. Just check any additions like cheese or mustard for dietary needs.

Can I make knishes gluten-free?

Yes, by using a gluten-free flour blend for the dough, though the texture may differ slightly.

Conclusion

Potato Knishes are a timeless comfort food that brings together a flaky crust and hearty filling in every satisfying bite. Perfect for holidays, lunchboxes, or as an appetizer, these homemade pastries are steeped in tradition and bursting with flavor. With simple ingredients and a warm, nostalgic taste, they’re a classic worth mastering.

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Potato Knishes

Potato Knishes

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Classic Jewish potato knishes with a crispy, golden exterior and a savory mashed potato, onion, and scallion filling—perfect as a snack, appetizer, or comforting side dish.

  • Author: Mari
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 knishes 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Jewish
  • Diet: Vegetarian

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup warm water
  • 1/3 cup vegetable oil
  • 1 egg yolk
  • 3 lbs russet potatoes, peeled and cubed
  • 1 yellow onion, finely chopped
  • 1 bunch scallions, sliced
  • 2 cloves garlic, minced
  • 1/3 cup vegetable oil (for filling)
  • Salt, to taste
  • Black pepper, to taste (optional)

Instructions

  1. Prepare the dough: In a mixing bowl, combine flour and salt. Whisk water, oil, and egg yolk together and add to dry ingredients. Mix and knead until smooth. Cover and rest for 30 minutes.
  2. Make the filling: Boil potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth.
  3. Meanwhile, heat oil in a skillet. Sauté onion, scallions, and garlic until golden. Mix into mashed potatoes and season with salt and pepper. Let cool.
  4. Preheat oven to 375°F (190°C). Roll dough into a thin rectangle on a floured surface. Cut into squares or circles.
  5. Place a heaping tablespoon of filling in the center. Fold edges over and pinch to seal, forming desired knish shape. Place seam-side down on a parchment-lined tray.
  6. Brush tops with oil or egg wash for color.
  7. Bake for 30–35 minutes or until golden and crisp. Cool slightly before serving.

Notes

  • Filling can be made ahead and refrigerated for easy assembly.
  • For extra flavor, mix in caramelized onions or a touch of mustard.
  • Can be frozen before or after baking and reheated in the oven.
  • Serve with sour cream or mustard for dipping.

Nutrition

  • Serving Size: 1 knish
  • Calories: 270 kcal
  • Sugar: 2 g
  • Sodium: 150 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 20 mg
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