Description
Potato Knishes are classic Jewish pastries filled with creamy mashed potatoes and onions, wrapped in a tender dough and baked until golden brown—perfect as a snack, appetizer, or comforting side dish.
Ingredients
Scale
- For the dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon white vinegar
- 1/2 cup warm water
- For the filling:
- 1 1/2 lbs (about 3 large) russet potatoes, peeled and cubed
- 1 large onion, finely chopped
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Optional: 1/4 teaspoon garlic powder or onion powder
Instructions
- In a bowl, mix flour, baking powder, and salt. Add oil, vinegar, and warm water. Stir until a dough forms, then knead until smooth. Cover and let rest for 30 minutes.
- Boil potatoes in salted water until tender, about 15 minutes. Drain and mash until smooth.
- While potatoes cook, sauté onions in oil over medium heat until golden, about 10 minutes.
- Mix mashed potatoes with sautéed onions, and season with salt, pepper, and optional spices. Let cool.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Divide rested dough into 4 pieces. Roll each into a rectangle, spoon filling along one long edge, roll up, and cut into 2–3 inch pieces. Pinch ends closed.
- Place knishes seam side down on baking sheet. Brush tops with oil or egg wash.
- Bake 35–40 minutes, until golden brown. Let cool slightly before serving.
Notes
- You can make mini knishes for appetizers or larger ones for a hearty snack.
- Filling can include mashed sweet potatoes or kasha for variation.
- Freeze uncooked knishes for baking later—just add a few extra minutes to bake time.
- Serve with mustard or sour cream for dipping.
Nutrition
- Serving Size: 1 knish
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: potato knishes, Jewish pastry, savory snack, mashed potato filling, traditional knish