I love making Potato Knishes because they bring a warm, nostalgic flavor to the table. The combination of tender dough and savory filling feels like a cozy hug in every bite. They’re perfect for snacking, serving at family gatherings, or enjoying as a hearty side dish. I also love how versatile they are—easy to make ahead, freeze, and customize with my favorite fillings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) All-purpose flour: 2½ cups Baking powder: 1 teaspoon Salt: 1 teaspoon Vegetable oil: ½ cup Eggs: 2 large (one in the dough, one for the egg wash) Water: ½ cup Yukon Gold potatoes (peeled and cubed): 2 pounds Yellow onion (finely chopped): 1 large Olive oil: 2 tablespoons (for sautéing onions) Black pepper: ½ teaspoon Additional salt: ½ teaspoon
Directions
I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, I mix the flour, baking powder, and salt. In another bowl, I whisk one egg with the vegetable oil and water, then combine wet and dry ingredients to form a smooth dough. I knead lightly, cover, and let it rest for 30 minutes.
While the dough rests, I boil the potatoes in salted water until tender (about 15 minutes). I drain and mash them until smooth.
In a skillet, I sauté the finely chopped onion in olive oil over medium heat until golden and fragrant. Then, I mix the onions into the mashed potatoes along with salt and pepper.
I divide the dough in half and roll each piece into a rectangle about ¼ inch thick. I spread half the filling along one long edge, leaving space at the ends, then roll it up into a log and pinch the ends closed. I repeat with the second piece.
I slice each log into 3-inch pieces, pinch the sides to seal, and place them seam-side down on the prepared baking sheet.
I beat the remaining egg and brush it generously over each knish.
I bake for 35–40 minutes, until golden brown and lightly puffed.
I let them cool slightly and serve warm with mustard, sour cream, or simply on their own.
Servings and Timing
This recipe makes 8 knishes.
Prep time: 40 minutes
Cook time: 40 minutes
Total time: 1 hour 20 minutes
Variations
I sometimes add sautéed mushrooms, spinach, or cheese to the potato filling for extra flavor.
For a spicier version, I mix in a pinch of cayenne or paprika.
I love brushing the tops with sesame seeds or poppy seeds before baking for a beautiful finish.
For a richer flavor, I replace some of the mashed potatoes with sweet potatoes or caramelized leeks.
I sometimes make mini knishes for appetizers or parties—they bake faster and look adorable.
Storage/Reheating
I store leftover knishes in an airtight container at room temperature for up to 1 day or refrigerate for up to 4 days. To reheat, I warm them in a preheated oven at 350°F (175°C) for 10–15 minutes until heated through. I avoid microwaving since it can make the pastry soggy. They also freeze beautifully—once cooled, I wrap them tightly and freeze for up to 2 months. When ready to eat, I bake them straight from frozen until hot and crisp again.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it wrapped in plastic in the refrigerator until ready to roll.
Can I use store-bought dough?
Absolutely—puff pastry or pie dough works in a pinch, though homemade gives the best flavor and texture.
What potatoes work best?
I prefer Yukon Gold potatoes because they’re buttery and creamy, but russets work well too.
Can I make these vegan?
Yes, I skip the egg wash and use a plant-based egg substitute or brush with non-dairy milk.
How do I prevent the knishes from bursting open?
I make sure not to overfill them and seal the edges tightly before baking.
Can I air fry Potato Knishes?
Yes, I air fry them at 375°F (190°C) for about 10–12 minutes until golden brown.
Can I freeze unbaked knishes?
Yes, I freeze them on a tray until firm, then transfer to freezer bags. When baking from frozen, I add about 10 minutes to the baking time.
What can I serve with them?
They pair beautifully with mustard, sour cream, or a simple salad. I sometimes serve them alongside soup for a complete meal.
How do I make them extra flaky?
I don’t overwork the dough and make sure it’s well-rested before rolling—it helps achieve that tender, layered texture.
Can I use sweet fillings?
Yes! I’ve tried mashed sweet potato with cinnamon and sugar for a delicious dessert version.
Conclusion
These Potato Knishes are one of my favorite comfort foods to bake. The buttery dough and creamy filling make every bite irresistible. Whether I’m making them for a holiday, a family snack, or meal prep, they always bring that perfect homemade warmth and flavor to the table.
