I love this recipe because it’s hearty, nostalgic, and surprisingly easy to make from scratch. The dough is soft and easy to roll out, the potato filling is rich and flavorful, and the finished knishes bake up beautifully golden. They freeze well, reheat perfectly, and are just as delicious as the ones from a classic New York bakery. Whether I serve them as a snack, appetizer, or light meal, they always bring comfort and warmth to the table.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Dough: 2½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt ½ cup vegetable oil 1 large egg ½ cup water
For the Filling: 2 pounds Yukon Gold potatoes, peeled and cubed 1 large yellow onion, finely chopped 2 tablespoons butter or olive oil ½ teaspoon salt ½ teaspoon black pepper
For Assembly: 1 large egg (for egg wash)
Directions
Preheat the Oven: I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
Make the Dough: In a large bowl, I mix together the flour, baking powder, and salt. In a separate bowl, I whisk together the egg, vegetable oil, and water. I pour the wet ingredients into the dry ingredients and mix until a soft dough forms. I knead lightly until smooth, then cover it and let it rest for 30 minutes.
Prepare the Filling: While the dough rests, I boil the potatoes in salted water until they’re fork-tender, about 15 minutes. I drain them, mash until smooth, and set aside. In a skillet, I sauté the chopped onion in butter or olive oil over medium heat until soft and golden brown. I stir the onions into the mashed potatoes, season with salt and pepper, and let the filling cool slightly.
Assemble the Knishes: I divide the dough in half and roll one portion into a large rectangle about ¼ inch thick. I spread half of the potato filling along one long edge, leaving space at the ends. Then I roll it up into a log, sealing the ends tightly. I repeat with the remaining dough and filling.
Shape the Knishes: I slice each log into 3-inch pieces and pinch the sides to seal them. I place each piece seam-side down on the prepared baking sheet.
Brush and Bake: I beat the remaining egg and brush it generously over each knish. I bake them for 35–40 minutes, until they’re golden brown and puffed.
Serve: I let the knishes cool slightly before serving. They’re wonderful warm, paired with mustard, sour cream, or simply enjoyed on their own.
Servings and Timing
This recipe makes about 8 knishes. It takes around 40 minutes to prepare and 40 minutes to bake, for a total time of about 1 hour and 20 minutes.
Variations
I love adding a few twists to my knishes. Sometimes I stir in sautéed mushrooms, spinach, or shredded cheese for a richer filling. For a little sweetness, I use caramelized onions and a pinch of nutmeg. To make them mini-sized for parties, I cut smaller pieces before baking. I also like to sprinkle sesame or poppy seeds over the egg wash before baking for extra texture and flavor.
Storage/Reheating
I store leftover knishes in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in a 350°F oven for about 10 minutes until heated through. They also freeze beautifully — I freeze them after baking, then reheat directly from frozen at 375°F for about 20 minutes.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it wrapped in the fridge until ready to use.
Can I use store-bought pastry dough?
Yes, puff pastry or pie dough works as a shortcut, but homemade dough gives the best texture and flavor.
What type of potatoes work best?
I prefer Yukon Gold potatoes because they’re creamy and flavorful, but russets work well too.
Can I make these vegan?
Absolutely! I replace butter with olive oil and use plant-based milk for the egg wash.
Why should I rest the dough?
Resting makes the dough easier to roll and helps create a tender, flaky texture.
How do I keep the knishes from splitting open?
I make sure not to overfill them and pinch the seams firmly before baking.
Can I fry them instead of baking?
Yes, though baking is more traditional. To fry, I cook them in shallow oil over medium heat until golden on all sides.
What can I serve with knishes?
They’re great with mustard, sour cream, or even a side salad or soup.
Can I freeze unbaked knishes?
Yes, I freeze them before baking and bake straight from frozen, adding about 10 extra minutes to the cooking time.
How do I make the crust extra golden?
Brushing generously with egg wash and baking until deep golden gives them that perfect finish.
Conclusion
These Potato Knishes are one of those timeless comfort foods I never get tired of making. I love how the flaky crust contrasts with the creamy, flavorful filling, and how each bite feels warm and satisfying. Whether I’m making them for a special gathering or just for myself on a cozy afternoon, they always turn out perfectly golden, delicious, and full of homemade goodness.
These golden, flaky Potato Knishes feature tender dough wrapped around a creamy mashed potato and caramelized onion filling. A classic Jewish comfort food, they’re buttery, savory, and perfect served warm as a snack, appetizer, or light meal.
Total Time:1 hour 20 minutes
Yield:8 knishes
Ingredients
For the Dough:
2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup vegetable oil
1 large egg
½ cup water
For the Filling:
2 pounds Yukon Gold potatoes, peeled and cubed
1 large yellow onion, finely chopped
2 tablespoons butter or olive oil
½ teaspoon salt
½ teaspoon black pepper
For Assembly:
1 large egg (for egg wash)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Make the Dough: In a large bowl, mix the flour, baking powder, and salt. In another bowl, whisk together the egg, oil, and water. Pour wet ingredients into dry and mix until a soft dough forms. Knead lightly until smooth, then cover and rest for 30 minutes.
Prepare the Filling: Boil potatoes in salted water until fork-tender, about 15 minutes. Drain, mash until smooth, and set aside. In a skillet, sauté onions in butter or oil until soft and golden. Stir onions into mashed potatoes, season with salt and pepper, and let cool slightly.
Assemble the Knishes: Divide dough in half. Roll one portion into a large rectangle about ¼ inch thick. Spread half of the potato filling along one long edge, leaving room at the ends. Roll into a log and seal ends. Repeat with remaining dough and filling.
Shape and Bake: Slice each log into 3-inch pieces, pinching the sides to seal. Place seam-side down on the baking sheet. Brush with beaten egg.
Bake for 35–40 minutes until golden brown and puffed. Let cool slightly before serving.
Enjoy warm with mustard, sour cream, or on their own.
Notes
Add mushrooms, spinach, or cheese to the filling for variation.
Sprinkle sesame or poppy seeds over the egg wash for extra flavor.
Use russet potatoes if Yukon Golds aren’t available.
Make them vegan by using olive oil instead of butter and a plant-based milk wash.
Freeze baked knishes up to 2 months; reheat at 375°F for 20 minutes.
