Potato Knishes

A Beloved Jewish Comfort Classic Food

There’s something magical about biting into a freshly baked potato knish – that moment when the flaky pastry gives way to reveal a cloud of perfectly seasoned mashed potatoes. These savory Eastern European pastries have been warming hearts and filling bellies for generations, and today I’m excited to share my family’s treasured recipe with you. Like my popular homemade pierogies recipe, these knishes combine simple ingredients into something truly extraordinary.

Whether you’re looking for a satisfying snack, a party appetizer, or a taste of authentic Jewish cuisine, these potato knishes deliver pure comfort in every bite. The best part? While they look impressively professional, they’re surprisingly straightforward to make at home, and I’ll guide you through every step of the process.

What is a Potato Knish?

Ever wondered what makes a knish so special? This beloved Jewish pastry (pronounced “kuh-NISH”) has been delighting taste buds since its origins in Eastern European shtetls. Think of it as the original handheld comfort food – a flaky pastry pocket filled with velvety mashed potatoes and caramelized onions. As my grandmother always said, “A knish is like a warm hug wrapped in pastry!” While modern variations abound, today we’re focusing on the classic potato filling that’s stood the test of time. Ready to discover why these little bundles of joy have been making people smile for centuries? Let’s get cooking!

Why You’ll Love This Potato Knish Recipe

Making knishes at home is a game-changer for several reasons. First, the texture is unbeatable – you’ll achieve that perfect balance of crispy exterior and creamy interior that store-bought versions just can’t match. From a budget perspective, you’ll be amazed at how economical these are to make, using simple pantry staples like potatoes, flour, and onions. The real magic lies in the filling’s versatility – while we’re sticking to the traditional potato and onion combination, you can customize the seasonings to your taste. Just like my homemade empanadas, these knishes are perfect for batch cooking and freezing for later enjoyment.

Quick Overview

These golden-brown beauties take about 2 hours to prepare from start to finish, including resting time for the dough. The actual hands-on time is roughly 45 minutes, making them a perfect weekend cooking project. The result is deliciously flaky pastries filled with creamy potato goodness that are well worth the effort.

Key Ingredients for Potato Knishes

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup warm water
• 1 egg (for egg wash)

For the Filling:

• 4 large russet potatoes
• 2 large onions, finely diced
• 1/4 cup vegetable oil
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Step-by-Step Instructions

1. Prepare the Dough:
   • Mix flour and salt in a large bowl
   • Whisk together eggs, oil, and warm water in a separate bowl
   • Combine wet and dry ingredients until a soft dough forms
   • Knead for 5 minutes until smooth
   • Rest dough covered for 30 minutes
2. Make the Filling:
   • Peel and cube potatoes, boil until tender
   • Meanwhile, caramelize diced onions in oil until golden brown
   • Mash potatoes and mix with caramelized onions
   • Season generously with salt and pepper
   • Let filling cool completely
3. Assemble and Bake:
   • Roll dough into a large rectangle
   • Spread filling along one edge
   • Roll into a log and pinch seams
   • Cut into portions and shape into rounds
   • Brush with egg wash
   • Bake at 375°F for 35-40 minutes until golden brown

What to Serve Potato Knishes With

These versatile pastries pair beautifully with:

• Spicy brown mustard for dipping
• A crisp green salad for contrast
• Hot borscht for a traditional meal
• Sour cream for added richness

Top Tips for Perfecting Potato Knishes

• Rest the dough for at least 30 minutes for better texture
• Don’t overfill the knishes or they may burst while baking
• Ensure the filling is completely cool before assembling
• Make the dough thin but not transparent when rolling
• Score the tops lightly before baking to release steam

Storing and Reheating Tips

Store baked knishes in an airtight container in the refrigerator for up to 5 days. They can be frozen for up to 3 months. To reheat, warm in a 350°F oven for 10-15 minutes until heated through. Avoid microwaving as it can make the pastry soggy.

Recipe Schema Markup

• Preparation Time: PT45M
• Cooking Time: PT40M
• Total Time: PT2H25M
• Type of Recipe: Appetizer
• Cuisine: Jewish, Eastern European
• Keywords: potato knish, Jewish pastry, comfort food, appetizer, vegetarian, make-ahead, party food
• Recipe Yield: 12 knishes
• Calories: 245 per knish

Pros

• Can be made ahead and frozen
• Budget-friendly ingredients
• Vegetarian-friendly
• Perfect for parties
• Customizable filling options
• Great for batch cooking

Cons

• Time-consuming to prepare
• Requires some pastry-making skill
• Best served fresh
• Can be calorie-dense

This recipe has been enjoyed by thousands of families and continues to be a beloved comfort food classic. Whether you’re exploring Jewish cuisine or simply love good food, these potato knishes are sure to become a favorite in your recipe collection.