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Potato Knishes

Potato Knishes
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Warm, comforting Potato Knishes with a crispy golden crust and soft, creamy filling. Perfect as a versatile snack or light meal, easy to make from scratch using simple pantry ingredients. Ideal for cozy days, festive gatherings, or anytime you want satisfying, homemade comfort food.

Ingredients

Scale

Filling

  • 4 medium starchy potatoes (Russets or Yukon Gold), peeled and boiled
  • 1 medium onion, finely chopped
  • 2 tablespoons butter or oil (for sautéing and dough)
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1/4 teaspoon nutmeg, garlic powder, or fresh herbs like dill or parsley

Dough

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1/2 teaspoon salt
  • 3 tablespoons softened butter or oil
  • About 1/2 cup cold water (adjust as needed)
  • 1 egg, beaten (for binding and brushing; substitute with plant-based egg wash for vegan option)

Instructions

  1. Prepare the Filling: Boil peeled potatoes until tender, then drain and mash them until smooth. In a pan, sauté finely chopped onions in butter or oil until golden and fragrant. Combine the sautéed onions with the mashed potatoes and season well with salt, pepper, and optional spices or herbs.
  2. Make the Dough: In a mixing bowl, combine flour and salt. Add softened butter or oil and mix until crumbly. Gradually add cold water while mixing, forming a soft, workable dough. Knead briefly on a floured surface until smooth and elastic. Cover the dough and let it rest for 15 minutes to improve pliability.
  3. Assemble the Knishes: Divide the rested dough into equal portions. Roll each portion into a small circle on a floured surface. Place a generous scoop of the potato filling in the center of each circle. Fold the dough edges up and around the filling, pinching to seal completely and form a neat pouch or ball.
  4. Bake to Perfection: Place the assembled knishes on a baking sheet lined with parchment paper. Brush each knish with beaten egg for a shiny, golden crust. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and crisp on the outside.

Notes

  • Use starchy potatoes like Russets for the creamiest filling.
  • Allow the dough to rest to prevent shrinking and make shaping easier.
  • Avoid overfilling to prevent the dough from bursting during baking.
  • Brush knishes with egg wash for a glossy, golden crust.
  • Make knishes uniform in size for even baking and attractive presentation.
  • For vegan versions, substitute butter and egg with plant-based alternatives.
  • You can prepare knishes ahead of time; refrigerate or freeze before baking.
  • Reheat in the oven to retain crispiness, avoid microwaving.

Nutrition

Keywords: Potato Knishes, comfort food, baked snack, Jewish pastry, savory knishes, mashed potato filling

Find it online: https://dailydishez.com/potato-knishes/