Potato Knishes
Golden, flaky, and stuffed with creamy mashed potatoes and caramelized onions, these homemade Potato Knishes are a classic comfort food from Eastern European Jewish cuisine. Perfect as a side dish, snack, or appetizer — serve them warm with mustard or sour cream for a nostalgic treat.
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.