Potato Knishes

Why You’ll Love This Recipe

I love how potato knishes combine a tender, flaky crust with a rich, creamy filling. The sautéed onions bring sweetness that balances the buttery potatoes perfectly. I also like that the dough is simple to work with and versatile, making this a recipe I can return to for holidays, family gatherings, or a cozy snack. They feel special, yet they’re approachable enough for me to make without stress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

All-Purpose Flour: 2½ cups – forms the base of the tender dough
Baking Powder: 1 teaspoon – adds lightness to the dough
Salt: 1 teaspoon – seasons both dough and filling
Vegetable Oil: ½ cup – keeps the dough soft and supple
Eggs: 2 large – one in the dough, one for the egg wash
Water: ½ cup – brings the dough together
Yukon Gold Potatoes (peeled and cubed): 2 pounds – provide a creamy, rich filling
Yellow Onion (finely chopped): 1 large – adds sweet, savory flavor
Butter or Olive Oil: 2 tablespoons – for sautéing onions
Black Pepper: ½ teaspoon – brings gentle warmth to the filling
Additional Salt: ½ teaspoon – to season the potatoes

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a large bowl, I mix flour, baking powder, and salt. In another bowl, I whisk one egg with oil and water, then combine wet and dry ingredients to form a smooth dough. I cover it and let it rest for 30 minutes.

3. While the dough rests, I boil the potatoes in salted water until fork-tender, about 15 minutes. I drain and mash them until smooth.

4. In a skillet, I sauté onions in butter or olive oil over medium heat until golden. I stir the onions, additional salt, and black pepper into the mashed potatoes.

5. I divide the dough in half and roll one piece into a rectangle about ¼ inch thick. Along one long edge, I spread half the potato filling, leaving some space at the ends. I roll it into a log and pinch the ends closed. I repeat with the second half of dough and filling.

6. I slice each log into 3-inch pieces, pinch the sides closed, and place them seam-side down on the baking sheet.

7. I beat the remaining egg and brush it generously over each knish.

8. I bake them for 35–40 minutes until they’re golden and slightly puffed.

9. I let them cool slightly before serving warm with mustard, sour cream, or just as they are.

Servings and Timing

This recipe makes 8 knishes. The total time is about 1 hour 20 minutes, with 40 minutes of prep and 40 minutes of baking.

Variations

Sometimes I like to swap part of the filling with sautéed mushrooms for an earthy flavor. I’ve also made them with sweet potatoes instead of Yukon golds for a twist. If I want extra crunch, I sprinkle sesame or poppy seeds on top before baking.

Storage/Reheating

I keep leftover knishes in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F until warmed through, which keeps the crust crisp. They can also be frozen—once baked and cooled, I freeze them in a single layer before transferring to a bag. I reheat them directly from frozen in the oven.

FAQs

What are knishes traditionally filled with?

They are often filled with potatoes and onions, but I’ve also seen versions with kasha (buckwheat), mushrooms, or even sweet fillings.

Can I use store-bought pastry dough?

Yes, puff pastry or phyllo can work, though I prefer homemade dough for its authentic texture.

Why does the dough need to rest?

Resting allows the gluten to relax, making the dough easier to roll and less likely to shrink.

Can I make knishes ahead of time?

Yes, I can assemble them and keep them refrigerated until baking, or bake and freeze them for later.

How do I keep the dough flaky?

I avoid over-kneading and make sure to roll it evenly without pressing too hard.

What’s the best potato for knishes?

I like Yukon Golds because they’re creamy but not too starchy, giving the filling a smooth texture.

Can I make mini knishes?

Yes, I just roll the dough thinner, spread a smaller amount of filling, and cut into smaller pieces before baking.

Are knishes served hot or cold?

I prefer them warm, straight from the oven, but they can be eaten at room temperature as well.

Can I add cheese to the filling?

Yes, a little cream cheese or farmer’s cheese mixed into the potatoes makes them richer and tangier.

How do I get a golden crust?

I always brush the tops with egg wash before baking, which gives them a shiny, golden finish.

Conclusion

I love making potato knishes because they’re both nostalgic and comforting. The flaky pastry wrapped around creamy potatoes and sweet onions makes every bite satisfying. I can prepare them ahead, customize the filling, and enjoy them as a snack, side, or light meal. For me, they’re a timeless dish that always feels like home.