Potato Knish Recipe

There’s something deeply comforting about a golden, flaky potato knish, its tender filling bursting with creamy, savory goodness.

This recipe brings together the perfect balance of textures—crispy pastry on the outside, soft and buttery mashed potatoes inside—infused with caramelized onions and a hint of warmth from black pepper. In just over two hours, you’ll create a dish that feels like a warm hug, perfect for sharing or savoring solo.

Whether you’re new to knishes or a longtime fan, this recipe is a labor of love that rewards patience. The rich, earthy flavors and satisfying crunch make it a standout for gatherings or cozy nights in.

With a prep time of 1 hour 45 minutes and a quick 40-minute bake, you’ll have a batch of these golden delights ready to impress. Every bite is a nostalgic journey, packed with flavor and heart.

Ingredients for Potato Knish

• For the Knish Dough:
• 2 ½ cups (12 ½ oz/355 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup (4 fl oz/120 ml) warm water
• ¼ cup (2 fl oz/60 ml) vegetable oil (or substitute with melted butter)
• 1 large egg
• 1 teaspoon vinegar (white or apple cider vinegar works)
• ¼ cup (2 oz/57 g) butter, softened
• For the Potato Filling:
• 3 large (about 19 oz/540 g) russet potatoes, peeled and quartered
• 1 large onion, chopped
• 2 tablespoons (1 oz/28 g) butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons fresh thyme leaves (optional, or substitute with dried thyme)
• ¼ teaspoon freshly ground black pepper
• For Assembly:
• Egg wash (1 egg beaten with 1 tablespoon water)

Step-by-Step Instructions

1. Make the Dough:
2. In a large bowl, combine the flour, baking powder, and salt.
3. In a small bowl, whisk together the warm water, oil, egg, and vinegar.
4. Stir the wet ingredients into the flour mixture until a rough dough forms.
5. Knead in the softened butter for about 5 minutes until the dough is smooth.
6. Wrap the dough in cling wrap and refrigerate while preparing the filling.
7. Make the Filling:
8. Bring 2 inches (5 cm) of water to a simmer in a large pot. Insert a steamer basket with the potatoes, cover, and steam for about 30 minutes or until tender. Keep warm in the basket.
9. Meanwhile, in a frying pan, combine the onions, olive oil, butter, and salt. Cook over low heat, stirring occasionally, until the onions caramelize and turn golden brown (30-40 minutes).
10. Turn off the heat and stir in the thyme and black pepper.
11. Add the steamed potatoes to the onions and mash until lump-free. Taste and adjust seasoning if needed.
12. Assemble and Bake the Knishes:
13. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
14. Working with half the dough at a time, roll it out on a floured surface into a 6×12 inch (15×30 cm) rectangle.
15. Arrange the rectangle so a 12-inch (30 cm) edge is closest to you. Brush the long edges with egg wash.
16. Place half of the filling about 1 inch away from the long edge closest to you, spreading it to cover the length and about 2 inches (5 cm) wide.
17. Starting at the edge closest to you, roll the dough around the filling to form a 12-inch (30 cm) log. The filling should reach both ends.
18. Dent the log into 6 equal 2-inch (5 cm) pieces using a ruler and your finger, then cut along the dents.
19. Place each knish cut side down on the parchment. Pinch the top dough together, press down slightly to bulge the filling, and twist to seal.
20. Repeat with the remaining dough and filling.
21. Brush all knishes with egg wash and bake for 40-45 minutes, until deep golden brown.
22. Serve warm or at room temperature with mustard or sour cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for about 15 minutes.

Perfect Pairings: Sauce and Topping Ideas

Elevate your potato knishes with delicious accompaniments! Serve them with a dollop of sour cream or spicy mustard for a classic touch. For a tangy twist, try a horseradish cream sauce (mix ½ cup sour cream with 1 tablespoon prepared horseradish).

If you’re feeling adventurous, drizzle with caramelized onion jam or a sprinkle of chopped fresh dill for added flavor.

Time-Saving Tips for Busy Cooks

Short on time? Use pre-made pie dough or puff pastry as a shortcut for the knish dough. For the filling, microwave the potatoes instead of steaming—pierce them, microwave for 8-10 minutes, and mash. You can also caramelize the onions in advance and store them in the fridge for up to 2 days to save prep time.

Storage and Reheating Made Easy

Store leftover knishes in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 300°F (150°C) oven for about 15 minutes, or until heated through. For a crispier texture, use an air fryer at 350°F (175°C) for 5-7 minutes.

Recipe Variations to Try

Switch up the filling for a fun twist! Try sweet potato and sage for a fall-inspired flavor, or spinach and feta for a Mediterranean vibe. For a meaty option, add cooked ground beef or chopped pastrami to the potato filling. You can also make mini knishes by cutting the dough into smaller pieces—perfect for appetizers!

Equipment Guidance for Success

Make sure you have the right tools for the job! A steamer basket is essential for perfectly cooked potatoes, and a rolling pin will help you achieve the ideal dough thickness. Use a sharp knife or pizza cutter to slice the knish logs cleanly, and a pastry brush will ensure even egg wash application for that golden-brown finish.

Potato Knish Recipe

Shaziya

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 40 minutes mins

Total Time 2 minutes mins

Cuisine Jewish cuisine

Servings 0

Ingredients

  

For the Knish Dough

• 2 ½ cups all-purpose flour 12 ½ oz/355 g
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ cup warm water 4 fl oz/120 ml
• ¼ cup vegetable oil 2 fl oz/60 ml
• 1 large egg
• 1 teaspoon vinegar
• ¼ cup butter 2 oz/57 g, softened

For the Potato Filling

• 3 large russet potatoes about 19 oz/540 g, peeled and quartered
• 1 large onion chopped
• 2 tablespoons butter 1 oz/28 g
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons fresh thyme leaves optional
• ¼ teaspoon freshly ground black pepper

Egg wash

Instructions

 

• Make the Dough
• In a large bowl, combine the flour, baking powder and salt.
• In a small bowl, whisk together the water, oil, egg and vinegar, then stir into the flour mixture until you have a rough dough.
• Knead in the softened butter for about 5 minutes or until the dough is smooth. Wrap in cling wrap and refrigerate while you prepare the filling.
• Make the Filling
• Bring 2 inches (5 cm) of water to a simmer in a large pot. Insert a steamer basket with the potatoes. Place the lid on the pot and steam the potatoes for about 30 minutes, or until tender. Keep in the basket to stay warm until ready to use.
• Meanwhile, combine the onions, oil, butter and salt in a frying pan and cook over low heat, stirring occasionally, until the onions caramelize and turn golden brown, about 30-40 minutes. Turn off the heat and stir in the thyme and pepper.
• Add the potatoes to the onions in the frying pan and mash them until lump free. Taste and adjust the seasoning if needed.
• Assemble and Bake the Knishes
• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
• Working with ½ of the dough at a time, roll out on a floured surface into a 6×12 inch (15×30 cm) rectangle.
• Arrange the rectangle so that a 12-inch (30 cm) edge is closest to you. Brush the long edges with the egg wash.
• Place ½ of the filling about 1-inch away from the long edge closest to you and spread it out so it covers the whole length of the dough and is about 2-inches (5 cm) wide.
• Starting at the edge closest to you, begin to roll the dough around the filling until you have a 12-inch (30 cm) log. The filling should come all the way to either edge of the log.
• Using a ruler and your finger, dent the log into 6 equal pieces that are 2-inches (5 cm) in length. Then use a knife to cut the log where the dents were made.
• For each knish, place one cut side down on the parchment. Pinch the top dough together, pressing down on the filling a bit so it bulges out a little, then twist the gathered dough to seal the top. Repeat with the remaining knishes and then the remaining dough and filling.
• Brush all over with the egg wash and bake for 40-45 minutes, until deep golden brown. Serve warm or room temperature with mustard or sour cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving in a 300°F (150°C) oven for about 15 minutes.

Keyword comfort food, knish recipe, potato knish, savory pastry

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