There’s just something magical about biting into a golden, flaky pastry and discovering a warm, comforting potato filling inside and that, my friend, is the joy of a good Potato Knish. These little pockets of goodness are the kind of snack that wraps you in a cozy culinary hug. They’re humble yet indulgent, crispy on the outside, and melt-in-your-mouth tender on the inside. Whether you’ve had them from a New York deli or are completely new to the knish scene, trust me this recipe is a game-changer. We’re talking buttery pastry, savory mashed potatoes, and that irresistible combo of comfort and crunch that keeps you coming back for more.

Perfect for brunch, as a side, or even the main event, these knishes are as versatile as they are delicious. Let’s get into why they’re about to become your new go-to!

Why You’ll Love Potato Knishes

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Serve them as a snack, side dish, or even a vegetarian main.

Budget-Friendly: Made with basic, inexpensive pantry staples.

Quick and Easy: Especially if you prep the filling ahead of time!

Customizable: Add cheese, caramelized onions, or even spinach to the filling to mix it up.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients

Ingredients in Potato Knishes

These simple, classic ingredients come together for a seriously satisfying snack:

Mashed Potatoes: Soft, creamy, and seasoned just right this is the hearty filling at the core of every great knish.

Onions: Sautéed until golden and sweet, they add richness and depth to the potato filling.

All-Purpose Flour: The base of that beautiful dough that crisps up perfectly in the oven.

Eggs: They give the dough structure and a slight richness.

Oil or Butter: For moisture and a tender pastry.

Salt: Just the right amount to enhance all those savory flavors.

Water: To bring the dough together and create that perfect texture.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Make the Dough: In a large bowl, mix flour, salt, oil, eggs, and water until a smooth dough forms. Knead briefly, then cover and let rest for about 30 minutes. Resting helps the dough relax so it’s easier to roll out.

Prepare the Filling: While the dough rests, mash the boiled potatoes until smooth. Sauté chopped onions in oil or butter until golden brown and mix them into the potatoes. Season with salt and pepper to taste.

Roll Out the Dough: Divide the dough into portions and roll each into a thin rectangle on a floured surface. Thin dough means a crispier, more delicate crust yum!

Assemble the Knishes: Spoon a line of filling along one long edge of each dough rectangle. Roll the dough over the filling like a jelly roll, then cut into equal-sized pieces. Pinch the edges closed and shape into rounds or squares.

Bake: Place the knishes seam-side down on a parchment-lined baking sheet. Brush with egg wash for that beautiful golden finish. Bake at 375°F until golden brown and crisp, about 25–30 minutes.

Cool and Serve: Let them cool slightly before serving. The filling will be hot and creamy inside, so give them a moment to settle.

Nutrition Facts:

Servings: 12
Calories per serving: approximately 220
(Note: will vary depending on filling additions and pastry thickness)

Preparation Time

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

How to Serve Potato Knishes

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve warm with sour cream, spicy mustard, or apple sauce on the side.
• Pair with a crisp green salad or a bowl of comforting soup.
• These also make a lovely brunch item next to scrambled eggs or roasted veggies.
• For parties, make mini knishes and serve them with a variety of dipping sauces!

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Chill the filling slightly before assembling it helps the knishes hold their shape.
• For flakier dough, use cold water and avoid over-kneading.
• Brushing with egg wash gives them that irresistible golden color.
• Make a big batch and freeze uncooked knishes for quick future meals.
• Add garlic, cheese, or herbs to the potato filling for extra flavor.
• Let knishes cool slightly before biting in the filling gets piping hot!
• Don’t skip resting the dough it makes rolling much easier.
• A food processor makes prepping the dough super quick.
• Use Yukon Gold potatoes for the creamiest texture.
• For a shortcut, use store-bought puff pastry (just don’t tell Grandma!).

FAQ’s

1. Can I freeze potato knishes?
Yes! Freeze them before baking for best results. Just bake straight from frozen and add a few extra minutes to the cook time.

2. What’s the best kind of potato to use?
Yukon Gold or Russet potatoes work best for a fluffy, creamy filling.

3. Can I make the dough in advance?
Absolutely! Wrap it tightly and refrigerate for up to 24 hours before using.

4. What can I use instead of onions in the filling?
Leeks, garlic, or even sautéed mushrooms are great alternatives.

5. Can I use puff pastry instead of homemade dough?
Yes, puff pastry works beautifully for a shortcut version.

6. Are these served hot or cold?
They’re best warm but still delicious at room temperature.

7. Can I air fry potato knishes?
You can! Brush with oil and air fry at 375°F until golden and crisp.

8. What sauces go well with knishes?
Spicy mustard, sour cream, horseradish sauce, or even ketchup.

9. How do I keep them crispy after baking?
Don’t cover them while hot. Let them cool slightly on a wire rack.

10. Can I use leftover mashed potatoes?
Yes, just make sure they’re well-seasoned and not too wet.

Conclusion

Potato knishes are the kind of treat that brings a little extra joy to your table hearty, nostalgic, and bursting with comforting flavor. Whether you’re new to making these or a lifelong fan, there’s something undeniably satisfying about creating this classic from scratch. The crispy crust, the soft and savory filling, and the simple joy of homemade goodness make them a must-try. So grab your rolling pin and get ready to bake up some delicious memories these knishes are worth every bite!

Print