Classic Potato Knish

Name: Classic Potato Knish
Prep time: 45 min
Cook time: 25 min
Total time: 100 min
Yield: 8 servings
Cuisine: Jewish
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup vegetable oil; 1/2 cup warm water; 4 medium potatoes (peeled and cubed); 1 medium onion (finely chopped); 2 tablespoons butter; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 egg (beaten, for egg wash)

100 min 8 servings Medium

All Recipes

Delicious and comforting, these classic potato knishes feature a flaky pastry filled with seasoned mashed potatoes, perfect for any occasion.

Prep

45 min

Cook

25 min

Total

100 min

Servings

Difficulty

Medium

Knishes are a beloved staple in Jewish cuisine, known for their comforting and hearty nature. This classic potato knish recipe offers a delicious balance of a flaky pastry exterior and a creamy, savory potato filling. Ideal for gatherings or as a satisfying snack, these knishes are a testament to the rich culinary heritage from which they hail. Making knishes at home allows you to control the quality of ingredients and customize the seasoning to your taste. This version focuses on achieving the perfect dough-to-filling ratio, ensuring each bite is a delicious blend of textures and flavours. Whether you're familiar with knishes or trying them for the first time, this recipe is accessible and rewarding.

Instructions

Prepare the dough

In a bowl, mix 2 cups of flour and 1/2 teaspoon salt. Add 1/2 cup vegetable oil and 1/2 cup warm water, mixing until a dough forms. Knead for a few minutes, then cover and let it rest for 30 minutes.

Pro tip: Resting the dough helps relax the gluten, making it easier to roll out.

Cook the potatoes

Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and mash them until smooth.

Pro tip: Use starchy potatoes like russets for a fluffier texture.

Prepare the filling

In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until golden brown. Mix into the mashed potatoes with 1 teaspoon salt and 1/2 teaspoon black pepper. Let cool.

Pro tip: The onions add depth of flavour to the filling.

Roll out the dough

Preheat your oven to 375°F (190°C). Divide the dough into two pieces. Roll each piece into a thin rectangle on a floured surface.

Pro tip: Aim for a thickness of about 3mm for the perfect balance.

Fill and shape the knishes

Spread half of the potato filling down the centre of each dough rectangle. Roll the dough around the filling, pinching the edges to seal. Cut into 4 cm pieces.

Pro tip: Ensure the seam is on the bottom so the knish stays intact.

Bake the knishes

Place the knishes on a baking sheet lined with parchment paper. Brush with beaten egg. Bake for 25 minutes or until golden brown.

Pro tip: For an extra-crispy crust, brush with egg wash twice.

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Tips & Tricks

Ensure the dough is rested for easier rolling.
Use starchy potatoes for a creamy filling.
Seal the edges of the knish well to prevent leaking.

Frequently Asked Questions

What is a potato knish?

A potato knish is a traditional Jewish snack that features a flaky pastry filled with seasoned mashed potatoes.

How do I store leftover knishes?

Store leftover knishes in an airtight container for up to 3 days or freeze for up to a month. Reheat in an oven before serving.

Can I make knishes ahead of time?

Yes, prepare the knishes up to the baking step and refrigerate for up to 24 hours before baking.

What should I serve with knishes?

Knishes are great with sour cream or mustard, and pair well with a light salad or soup.

Can I use other fillings for knishes?

Yes, while potato is traditional, you can use fillings like cheese, spinach, or even meat.

Serving Suggestions

Serve these potato knishes warm with a dollop of sour cream or a side of spicy mustard to enhance their flavour. They pair wonderfully with a light salad or a bowl of hearty soup. To make ahead, prepare the knishes up to the baking step and store them in the refrigerator for up to 24 hours. Once baked, knishes can be stored in an airtight container for up to 3 days or frozen for up to a month. Reheat in an oven to maintain their crispiness.