Classic Potato knishes are one of those snacks that always hit the spot, no matter when you have them. These little pastries are filled with creamy mashed potatoes and wrapped in a soft, golden dough. Knishes have a special place in many Jewish households, becoming a staple comfort food that’s perfect for family gatherings or when you’re just in the mood for something hearty.
A Simple, Flavorful Filling
The filling for these knishes is straightforward but so flavorful. It’s a mix of mashed potatoes, sautéed onions, and a few seasonings, coming together to create a rich and satisfying center. The soft potatoes combined with the sweetness of the caramelized onions make each bite feel like a cozy embrace. If you’re short on time, you can make the filling ahead of time, which makes putting everything together even easier.
Perfect for Sharing
Knishes are perfect for sharing. Whether you’re serving them at a holiday meal or as a snack for a get-together, everyone loves them. They’re easy to grab, portable, and loved by kids and adults alike. The dough is flaky, golden, and tender, and the filling stays creamy and flavorful. You can also customize the filling to suit your tastes—add extra herbs or spices to make them your own.
A Fun, Homemade Treat
Making knishes from scratch might seem a little daunting, but it’s actually a lot easier than it looks. Once you try it, you’ll see how rewarding and fun the process is. So gather your ingredients, get your hands in the dough, and enjoy these homemade treats that everyone will enjoy!
Table of Contents
Chef’s Notes- Classic Potato Knishes
- Dough Texture: Be sure to knead the dough thoroughly to develop the gluten, which helps create a flaky texture. If you find the dough too sticky, add a little more flour, but avoid adding too much as it could make the dough tough.
- Resting the Dough: Allow the dough to rest for at least 5 minutes before rolling it out. This helps it relax and makes it easier to work with.
- Potato Filling: For the smoothest filling, make sure to mash the potatoes well. If you want a creamier texture, you can add a bit of milk or butter to the mashed potatoes.
- Onion Flavor: Caramelizing the onions can add a wonderful depth of flavor to the filling. If you like a stronger onion taste, you can sauté them for a few extra minutes until they turn golden brown.
- Shape and Size: For even cooking, try to keep the knishes around the same size. This ensures they bake evenly and achieve that beautiful golden-brown crust.
- Freezing Tip: These knishes freeze well! After assembling them, you can freeze the logs before baking. When you’re ready, simply brush them with egg wash and bake directly from the freezer (they may need a few extra minutes).
- Vegan Option: If you’re opting for a vegan version, use a flax or chia egg in place of the egg in the dough, and swap the butter or milk for plant-based alternatives. The knishes will still be delicious!
- Serving Ideas: Serve warm with sour cream, a tangy dipping sauce, or a simple yogurt dressing to balance the richness of the knishes. They pair nicely with a side of fresh, crunchy salad to balance the heaviness of the potatoes.
Classic Potato Knishes
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minutesDiscover the irresistible delight of homemade Classic Potato Knishes! These golden, flaky pastries stuffed with savory seasoned mashed potatoes and sweet caramelized onions offer a perfect blend of tradition and flavor. Ideal for any occasion, from casual gatherings to festive celebrations, this recipe ensures a satisfying and authentic Jewish snack experience. Easy to prepare and customizable to suit your taste, these knishes are sure to become a family favorite. Follow along and bring a touch of culinary excellence to your kitchen!
Ingredients
- Filling
1 small baking potato peeled and diced
1 tablespoon vegetable oil
2 tablespoons chopped onions
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon white sugar
1/8 teaspoon minced garlic
- Dough
1 large egg
1 tablespoon vegetable oil
1 tablespoon warm water
1/8 teaspoon salt
1/4 cup all-purpose flour
1 egg yolk
1 teaspoon milk
- Alternative Ingredients:
Sweet potatoes instead of baking potatoes
Olive oil or butter instead of vegetable oil
Gluten-free flour blend instead of all-purpose flour
Flax egg or chia egg instead of eggs for vegan option
Plant-based milk almond or soy instead of dairy milk
Directions
- **Boiling Potatoes** – Begin by placing your diced potatoes into a large pot filled with salted water. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low. Cover and let the potatoes simmer until tender, about 20 minutes, allowing them to steam dry for a minute before draining.
- **Sautéing Onions** – While the potatoes are cooking, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and translucent, approximately 5 minutes.
- **Preparing the Filling** – In a large mixing bowl, combine the cooked potatoes and sautéed onions. Season the mixture with salt, black pepper, white sugar, and minced garlic. Mash the ingredients together until the mixture is smooth and set aside.
- **Making the Dough** – Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a separate bowl, beat the egg, vegetable oil, warm water, and salt together until well combined. Gradually add the all-purpose flour to the mixture, stirring until the dough starts to come together. Turn the dough onto a lightly floured surface and knead it until smooth and elastic, about 8 minutes.
- **Assembling the Knishes** – Divide the dough into thirds and roll each portion out into a roughly 9×13-inch rectangle. Slice each rolled dough in half lengthwise and spread the potato filling evenly along the center of each strip. Carefully roll each strip around the filling, pressing gently to seal. Repeat this process until all dough and filling are used, resulting in six logs.
- **Baking** – Cut each log into 1-inch slices and place them cut-side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the filling to form a bun shape. In a small bowl, beat the egg yolk and milk together, then brush each knish with this mixture. Bake in the preheated oven until the knishes are golden brown, about 35 to 45 minutes.
Equipment
- chef’s knife
- cutting board
- Cast Iron Skillet
- Baking sheet
- Mixing bowls
- measuring cups and spoons
- pastry brush
- colander
Notes
- For perfectly flaky pastries, ensure your dough is well-kneaded and rested before rolling. Serve these knishes warm with a side of sour cream or a tangy dipping sauce. To add extra flavor, consider incorporating herbs like parsley or dill into the potato filling. These knishes pair wonderfully with a fresh salad or as a hearty addition to your holiday spread. For a crunchy texture, brush with a little melted butter before baking.
Nutrition Facts
- Calories: 300kcal
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 100mg
- Sodium: 300mg
- Potassium: 700mg
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 2g
- Protein: 6g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 50mg
- Iron: 2mg
FAQ- Classic Potato Knishes
Can I use a different type of potato?
Yes! While the recipe calls for a baking potato, you can substitute with sweet potatoes for a slightly sweeter filling. Just note that sweet potatoes may have a softer texture, so make sure to mash them well.
How can I make the knishes extra crispy?
For extra crispiness, brush the tops of the knishes with a bit of melted butter before baking, or spray them lightly with cooking spray. This helps them achieve a golden, crisp exterior.
Can I prepare the knishes ahead of time?
Absolutely! You can prepare the knishes the day before and store them in the fridge, covered tightly. Simply bake them the next day or heat them in the oven for a few minutes to re-crisp the crust.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Just make sure to let it come to room temperature before rolling it out for the knishes.
How do I know when the knishes are done?
The knishes are ready when they are golden brown and crisp on the outside. You can also check the filling by gently pressing on the knish—if it feels firm and not too soft, it’s done!
