Potato knishes are a beloved staple of Jewish comfort food, deeply rooted in Eastern European culinary traditions. These savory pastries, filled with seasoned mashed potatoes and wrapped in a tender dough, have been enjoyed for generations at family gatherings, delis, and holiday celebrations. Whether eaten warm as a snack or served as a hearty side dish, potato knishes offer a satisfying combination of crisp golden crust and flavorful filling. Making them from scratch may take a little time, but the process is simple and rewarding, with results that are far superior to store-bought versions. This guide walks you through an authentic recipe for Jewish-style potato knish that’s both nostalgic and delicious.
Understanding the Classic Potato Knish
The knish has its origins in Eastern Europe, particularly among Ashkenazi Jewish communities. It became popular in the United States through Jewish immigrants who brought the recipe to cities like New York. Traditionally, a potato knish is made with a soft dough and filled with mashed potatoes, often flavored with fried onions and simple seasonings. Over time, variations have emerged with fillings like kasha (buckwheat), meat, or spinach, but the potato version remains the most iconic.
Ingredients for Potato Knish
This recipe sticks closely to traditional flavors and techniques. You’ll need ingredients for both the dough and the filling.
Dough Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/4 cup vegetable oil
- 1/2 teaspoon white vinegar
- 1/3 cup water (more if needed)
Filling Ingredients:
- 2 pounds russet potatoes, peeled and cut into chunks
- 1 large onion, finely chopped
- 3 tablespoons vegetable oil
- Salt and black pepper to taste
- Optional: pinch of garlic powder or paprika for extra flavor
For Baking:
- 1 egg, beaten (for egg wash)
- Extra oil or melted butter to brush the tops (optional)
Step-by-Step Instructions
Step 1: Make the Dough
In a large mixing bowl, whisk together the flour and salt. In a separate bowl, beat the egg and mix it with the oil, vinegar, and water. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Knead the dough by hand on a floured surface for about 5-7 minutes, until smooth and elastic. Cover with plastic wrap or a damp towel and let it rest for at least 1 hour at room temperature.
Step 2: Prepare the Potato Filling
While the dough is resting, boil the potato chunks in salted water until tender, about 15-20 minutes. Drain and mash until smooth. In a skillet, heat oil over medium heat and sauté the chopped onion until golden brown and caramelized, about 10 minutes. Stir the onions into the mashed potatoes. Season with salt, pepper, and optional spices to taste. Let the filling cool before assembling.
Step 3: Roll Out the Dough
After the dough has rested, divide it into two portions. On a lightly floured surface, roll each portion into a rectangle about 1/8 inch thick. Keep the surface floured to prevent sticking. The thinner the dough, the flakier the knish will be, but be careful not to tear it.
Step 4: Fill and Shape the Knishes
Spoon a line of the potato filling along one long edge of the dough, leaving about an inch of space from the edge. Roll the dough over the filling like a jelly roll, enclosing the filling. Once rolled, pinch the seam and the ends closed. Cut the log into 2- to 3-inch sections. Pinch the ends of each section slightly to seal and tuck them underneath, forming a round or oval shape. Flatten each slightly to create the classic knish form.
Step 5: Prepare for Baking
Place the knishes on a parchment-lined baking sheet. Brush the tops with beaten egg for a golden color and extra sheen. If desired, drizzle or brush with a little melted butter or oil. This helps achieve a crispy and flavorful crust.
Step 6: Bake Until Golden
Preheat your oven to 375°F (190°C). Bake the knishes for 35-40 minutes, or until golden brown and crisp on the outside. Rotate the baking sheet halfway through for even browning. Let them cool for a few minutes before serving.
Serving Suggestions
Potato knishes are typically served warm, though they can also be enjoyed at room temperature. They make a great snack, appetizer, or side dish and pair well with many accompaniments:
- Spicy mustard or horseradish for dipping
- Pickles or sauerkraut on the side
- Soup, especially matzo ball or chicken soup
- Green salad for a lighter contrast
Tips for Perfect Potato Knishes
- Don’t overwork the dough: Over-kneading can make the crust tough instead of tender.
- Let the dough rest: Resting helps relax the gluten for easier rolling.
- Season the filling well: Since potatoes are neutral, bold seasoning is key.
- Use real caramelized onions: They add natural sweetness and richness to the filling.
- Keep the dough thin: A thinner crust allows the filling to shine while staying flaky.
Variations on the Classic Knish
Once you’re comfortable with the traditional potato knish recipe, you can experiment with other fillings and flavors:
1. Kasha Knish
Use cooked buckwheat groats mixed with onions and seasoning in place of the potato filling.
2. Spinach and Potato
Add cooked, chopped spinach to the potato mixture for added nutrition and flavor.
3. Meat Knish
Use ground beef or pastrami mixed with sautéed onions and spices for a protein-packed filling.
4. Sweet Potato Knish
Substitute sweet potatoes for a slightly sweet twist, seasoned with cinnamon or nutmeg.
Storing and Reheating
Knishes can be made ahead and stored for future enjoyment. Here’s how to handle leftovers:
Storage:
- Refrigerate in an airtight container for up to 4 days.
- Freeze individually wrapped knishes for up to 3 months.
Reheating:
- Oven: Warm in a 350°F (175°C) oven for 10-15 minutes until heated through.
- Microwave: Heat on a plate for 1-2 minutes, though the crust may soften.
Potato knishes are more than just food they’re a piece of culinary heritage passed down through generations. With their flaky dough, savory filling, and comforting taste, knishes hold a special place in Jewish cuisine and in the hearts of those who grew up with them. Making them at home allows you to connect with tradition, experiment with new flavors, and enjoy a timeless dish that’s perfect for any occasion. Whether served on a holiday table or as a midday treat, a homemade potato knish never fails to satisfy.