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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.

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

Find it online: https://yumfoodusa.com/potato-knishes/