Let’s take a little comfort food detour straight into Eastern European tradition with these golden, flaky Potato Knishes. If you’ve never had one before, imagine soft mashed potatoes seasoned with onions and wrapped in a tender pastry shell that’s crisp and golden on the outside. Baked, warm, and deeply satisfying—this is the kind of food that feels like a hug from your grandma (even if she’s never made a knish in her life).
I grew up eating knishes from delis and bakeries, especially around the holidays, but they were so good I’d sneak them in year-round. Eventually, I decided I needed a solid homemade version in my rotation, and after a bit of trial and error, this one hits all the right notes: savory, buttery, and so satisfying with every bite. Perfect for brunches, lunches, or cozy dinners with soup or salad on the side.
They freeze beautifully too, so you can stock up and always have a homemade snack ready to go.
Why You’ll Love This Recipe:
- Comforting and nostalgic – Just like the bakery classic, but homemade with love.
- Freezer-friendly – Make a big batch and freeze for later!
- Simple ingredients – You probably have everything on hand.
- Flaky homemade dough – Easier than it looks and incredibly satisfying.
- Savory, satisfying filling – Creamy mashed potatoes, golden onions, and plenty of seasoning.
- Customizable – Add cheese, herbs, or swap fillings entirely.
- Perfect for gatherings – Great for brunches, picnics, or potlucks.
Ingredients You’ll Need:
For the dough:
- All-purpose flour – The base for a simple but sturdy dough.
- Egg – Adds richness and helps bind the dough.
- Vegetable oil – Keeps the dough tender and pliable.
- Water – To bring the dough together—lukewarm works best.
- Salt – Flavor matters, even in dough!
For the potato filling:
- Russet or Yukon Gold potatoes – These mash beautifully and hold their shape.
- Yellow onions – Sautéed low and slow until sweet and golden.
- Butter or olive oil – For sautéing and added richness.
- Salt and black pepper – Season generously!
- Optional: garlic, chopped parsley, or cheese – For extra flavor and flair.
Egg wash (for baking):
- 1 egg + splash of water or milk – To brush over the tops for that golden crust.
(Note: A full list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Make the dough
In a mixing bowl, combine the flour and salt. In a separate small bowl, whisk together the egg, oil, and water. Pour the wet ingredients into the dry and stir until a dough forms. Knead it on a floured surface for 3–4 minutes until smooth and elastic. Wrap in plastic and let it rest at room temperature for at least 30 minutes.
Step 2: Prepare the filling
While the dough rests, boil peeled, chopped potatoes in salted water until fork-tender (about 10–12 minutes). Meanwhile, sauté the chopped onions in butter or olive oil over medium heat until golden and caramelized—this adds so much flavor. Mash the drained potatoes, stir in the onions, season with salt and pepper (and any extras you love), then set aside to cool slightly.
Step 3: Roll out the dough
Divide the rested dough into 2 or 3 pieces. Roll each piece into a thin rectangle, about ⅛-inch thick. Don’t worry if it’s not perfect—rustic is charming!
Step 4: Fill and shape the knishes
Spoon a log of potato filling along one long side of the dough rectangle. Roll the dough over the filling to form a log, seam side down. Trim the edges if needed. Use your hand or the edge of a spoon to pinch and divide the log into 3–4 sections. Twist between each section, then cut them apart. Stand each section on its cut edge and gently flatten into a disc. Tuck the dough edges under if needed.
Step 5: Egg wash and bake
Place the shaped knishes on a parchment-lined baking sheet. Brush with egg wash and bake at 375°F (190°C) for 30–35 minutes, or until golden brown and crisp.
Step 6: Cool slightly and serve
Let them cool for a few minutes before serving—if you can wait! Serve warm with sour cream, mustard, or a side of soup.
Helpful Tips:
Want to make them ahead?
You can assemble the knishes up to a day ahead and keep them in the fridge. Just bake when ready to serve. Or freeze them unbaked for longer storage.
Freezing instructions
Once baked and cooled, knishes can be frozen in a sealed container for up to 2 months. Reheat in a 350°F oven until hot and crispy—no need to thaw first!
Dough too sticky or dry?
If the dough is too sticky, add a sprinkle of flour. Too dry? A few drops of water should do the trick. It’s a forgiving dough!
Flavor upgrades
Add crumbled feta, shredded cheddar, sautéed mushrooms, or chopped fresh herbs to the filling for a twist. You can even try a sweet potato variation!
Serving ideas
- With a big green salad for lunch
- Next to a bowl of hot soup (matzo ball, lentil, or tomato all pair beautifully)
- On their own as a satisfying snack
- Dipped in mustard or served with applesauce if you’re feeling creative
Frequently Asked Questions (FAQs):
Can I make the dough in advance?
Yes! You can make the dough up to 24 hours ahead and keep it wrapped in the fridge. Let it come to room temp before rolling.
Do I have to use eggs in the dough?
You can omit the egg if needed—just add a little more water and oil. The dough will be slightly less rich but still works.
Can I use store-bought dough?
Yes! Store-bought pie crust or even puff pastry can work in a pinch, though the texture will be different. Homemade dough is worth it, though!
Can I pan-fry instead of baking?
Traditionally, knishes are baked, but you can pan-fry them for a crispier crust—just be gentle with the shaping and use medium heat.
Are knishes vegetarian?
Yes, this version is vegetarian, and it can easily be made dairy-free or vegan with plant-based butter and milk alternatives.
Preparation Time:
- Prep time: 40 minutes
- Resting time for dough: 30 minutes
- Cook time: 35 minutes
- Total time: About 1 hour 45 minutes
- Yields: 8–12 knishes (depending on size)
These homemade Potato Knishes have become a staple in my kitchen for cozy dinners and weekend meal prep. They’re rustic, hearty, and just the kind of food that feeds both belly and soul.
Give them a try and tell me how yours turn out! Did you stick with the classic potato-onion filling or go for a cheesy twist? Leave a comment or share a photo—I’d love to see your knish creations!
Potato Knishes
Ingredients
- For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¼ cup vegetable oil
- ½ cup warm water
- For the Filling:
- 1½ lbs russet potatoes peeled and diced
- 1 medium onion finely chopped
- 2 tablespoons vegetable oil or schmaltz chicken fat
- Salt and pepper to taste
- Optional: 1 tablespoon fresh parsley or dill chopped
- For Assembly:
- 1 egg beaten, for egg wash
- Extra flour for rolling
Instructions
- Make the Dough:
- In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, mix egg, oil, and water. Combine wet and dry ingredients and knead into a smooth dough. Cover and let rest for 30 minutes.
- Prepare the Filling:
- Boil potatoes in salted water until fork-tender (10–12 minutes). Drain and mash.
- Meanwhile, sauté the onion in oil over medium heat until golden and caramelized (10–15 minutes). Stir onions into the mashed potatoes and season with salt, pepper, and optional herbs. Let cool slightly.
- Assemble the Knishes:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide dough into 2 portions. Roll one portion into a rectangle (about ⅛ inch thick). Spoon a log of filling along one long edge. Roll the dough over the filling, seam-side down. Trim ends and cut into 2–3 inch pieces. Pinch and tuck the ends underneath to form round knishes. Repeat with remaining dough.
- Bake:
- Place knishes on the prepared baking sheet. Brush tops with beaten egg. Bake for 35–40 minutes or until golden brown.
- Cool and Serve:
- Let cool slightly before serving. Enjoy warm with mustard, sour cream, or as-is.
Notes
- Make ahead and freeze after baking — reheat at 350°F until warmed through.
- Add sautéed mushrooms or kasha (buckwheat) to the filling for traditional variations.
- For extra flaky crust, chill the dough for an hour before rolling.
