Name: Potato Knishes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Jewish
Ingredients: All-Purpose Flour: 2 cups – creates a soft, tender dough.; Baking Powder: 1 teaspoon – adds lightness to the crust.; Salt: 1 teaspoon – enhances the flavor of both dough and filling.; Vegetable Oil: ½ cup – keeps the dough pliable and moist.; Eggs: 2 large – one for the dough, one for the golden finish.; Water: ⅓ cup (cold) – helps bind the dough smoothly.; Potatoes: 4 large Yukon Gold – boiled and mashed for a creamy filling.; Onion: 1 large, finely chopped – adds sweetness and depth.; Butter: 2 tablespoons – gives richness to the filling.; Black Pepper: ½ teaspoon – adds gentle spice.; Salt (for filling): ½ teaspoon – brings balance to the mashed potatoes.

Description

Flaky, golden-brown Potato Knishes filled with creamy mashed potatoes and caramelized onions — a comforting classic inspired by Eastern European traditions, perfect as a snack, appetizer, or side dish.

Ingredients

All-Purpose Flour: 2 cups – creates a soft, tender dough.
Baking Powder: 1 teaspoon – adds lightness to the crust.
Salt: 1 teaspoon – enhances the flavor of both dough and filling.
Vegetable Oil: ½ cup – keeps the dough pliable and moist.
Eggs: 2 large – one for the dough, one for the golden finish.
Water: ⅓ cup (cold) – helps bind the dough smoothly.
Potatoes: 4 large Yukon Gold – boiled and mashed for a creamy filling.
Onion: 1 large, finely chopped – adds sweetness and depth.
Butter: 2 tablespoons – gives richness to the filling.
Black Pepper: ½ teaspoon – adds gentle spice.
Salt (for filling): ½ teaspoon – brings balance to the mashed potatoes.

Instructions

Preheat Your Equipment: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Combine Ingredients: Mix flour, baking powder, salt, oil, one egg, and water until dough forms. Knead gently and let rest for 30 minutes.
Prepare Your Cooking Vessel: In a skillet, melt butter and sauté onions until golden. Combine with mashed potatoes, salt, and pepper.
Assemble the Dish: Roll dough into a rectangle, spread the filling on the lower third, roll up tightly, and cut into 2-inch sections.
Cook to Perfection: Place knishes on a baking sheet, brush with beaten egg, and bake for 25–30 minutes until golden brown.
Finishing Touches: Allow to cool slightly before serving for the perfect flaky texture.
Serve and Enjoy: Serve warm with sour cream or mustard for a classic touch.

Notes

Chill your filling before assembling to make shaping easier.
Brush with egg wash halfway through baking for extra shine.
Drain potatoes well to prevent soggy dough.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Snack, Appetizer
Method: Baking
Cuisine: Jewish, Eastern European

Nutrition

Serving Size: 1 knish
Calories: 210
Sugar: 2g
Sodium: 290mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: Potato Knishes, Jewish pastry, comfort food, mashed potatoes, flaky dough, baked snacks