Potato Knish

overhead 3 round baked potato filled pastries on white plate

5 from 26

A classic potato knish is a must have nosh, where a flavored potato mixture is encased in a delicate, flaky pastry. Beautifully golden on the outside, and tender on the inside. Enjoy this knish recipe warm, room temperature, or even cold!

Prep Time55

Cook Time40

Cool down1

Total Time2 35

Course: Breakfast, Snack

Cuisine: Jewish

Keyword: knish recipe, Potato Knishes

Servings: knish

Ingredients

FOR THE DOUGH

2 1/2 cups all-purpose flour (or more as needed), spooned and leveled
1 teaspoon kosher salt
1 teaspoon baking powder
1 large egg , beaten
1 teaspoon white vinegar
1/4 cup canola oil
1/4 cup schmaltz (rendered chicken fat) - SEE NOTE
1/2 cup warm water

FOR THE POTATOES

2 1/2 pounds Yukon gold potatoes , peeled and quartered (about 6 medium/large)
1 tablespoon kosher salt
1/2 cup sour cream
1 cup shredded sharp white cheddar cheese
salt and pepper , to taste

FOR THE ONIONS

1/4 cup butter , sliced
3 cups diced yellow onion
2 tablespoons schmaltz
1 1/2 teaspoons kosher salt
salt and ground black pepper , to taste

EGG WASH

1 egg
2 teaspoons water , or as needed
1 tablespoon olive oil , or as needed

Instructions

MAKE THE DOUGH

Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add beaten egg, vinegar, canola oil, schmaltz, and warm water. Mix by hand until dough pulls together. Turn dough out onto a lightly floured surface and knead until soft, smooth, and elastic. Wrap in plastic wrap and set it aside while you make the filling (or place in the fridge for up to 3 days.)

MAKE THE MASHED POTATOES

Place the potatoes in a large pot with 1 tablespoon of kosher salt (not table salt) and enough cold water to cover the potatoes by 1-inch. Bring to a boil, then reduce heat to a gentle simmer until the potatoes are just fork tender, about 10 minutes. Drain the potatoes in a colander, then transfer to a large mixing bowl. Add in the sour cream, shredded cheese, and a bit of salt and pepper to taste, and mash (but leaving some texture, since you’ll mash again with the onion mixture. You don’t want them gummy.)

SAUTE THE ONIONS

Melt butter in a skillet over medium heat. Add onion, schmaltz, and kosher salt; cook and stir until onions are soft and golden brown, about 10 minutes. Transfer mixture to the bowl with the warmed mashed potatoes. Season with a touch more salt and pepper. Mash until combined and let cool to room temperature.

ASSEMBLE THE KNISH

Preheat the oven to 375 degrees F. Line two baking sheets with silicone mats or parchment paper.
Divide dough in half; flatten one half into a rectangle on a lightly floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
Place half of the filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches over the top, then press in the seam to seal roll over so seam-side is on the bottom. Trim off excess dough from the ends.
Using a bench scraper, mark (but do not cut) dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
Repeat with remaining dough and filling.
Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.

BAKE

Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.
Serve with your favorite mustard, horseradish, or sauerkraut.

Video

Notes

Schmaltz is rendered chicken fat and has so much flavor. You can usually find a jar of it near the oils. If you're not keeping kosher, you can use bacon grease.

Temperature of filling before assembly. The potato filling should be room temperature or slightly warm before assembly the knishes. If it’s hot, it will melt the dough.

Nutrition