Potato Knish
Golden, flaky pastry pockets stuffed with creamy, seasoned mashed potatoes and caramelized onions. This classic Jewish deli staple delivers pure comfort in every bite — crisp on the outside, pillowy-soft inside — and freezes beautifully for future cravings.
For 8 servings
- prep · ~20 min
Boil the potatoes.
Place peeled and quartered potatoes in a large pot. Cover with cold water and add salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15-20 minutes. Drain well and let steam dry in the colander for 5 minutes.
TIPStarting with cold water ensures even cooking from edge to center. - saute · ~18 min
Caramelize the onions.
Heat oil in a skillet over medium heat. Add chopped onions and cook, stirring occasionally, until deeply golden and caramelized, about 15-18 minutes. Set aside to cool slightly.
TIPDon't rush the onions — deep browning builds the knish's signature savory flavor. - mix · ~5 min
Mash and season the filling.
In a large bowl, mash the drained potatoes until smooth. Fold in caramelized onions, sour cream, and black pepper. Mix well until creamy and evenly combined. Taste and adjust seasoning. Let cool completely.
TIPThe filling must be completely cool before assembling, or the dough will get soggy. - mix · ~4 min
Make the dough.
In a large bowl, whisk together flour, baking powder, and salt. Add oil and lukewarm water. Mix with a fork until a shaggy dough forms, then turn onto a lightly floured surface and knead until smooth and elastic, about 3-4 minutes. Do not overwork.
TIPThe dough should be soft and slightly oily — not sticky. Add a sprinkle of flour only if needed. - assemble · ~10 min
Roll and fill the knishes.
Divide dough in half. On a floured surface, roll one half into a large rectangle as thin as possible (about 1/16 inch). Spread half the potato filling in a thick log along the long edge. Roll the dough tightly around the filling into a cylinder. Cut into 4 equal pieces. Repeat with remaining dough and filling.
TIPRoll the dough extra thin — it puffs in the oven, and thin dough yields the best flaky-to-filling ratio. - assemble · ~2 min
Shape the knishes.
Pinch and tuck one open end of each cylinder to seal, then press the cylinder flat slightly with your palm so the sealed end becomes the bottom and the spiral shows on top. Place on a parchment-lined baking sheet.
- bake · ~30 min
Apply egg wash and bake.
Preheat oven to 375°F (190°C). Brush each knish generously with beaten egg wash. Bake for 25-30 minutes until deep golden brown and crisp all over. Rotate the pan halfway through for even browning.
TIPThe egg wash is what gives knishes their signature glossy, mahogany crust. - rest · ~5 min
Cool briefly and serve.
Let knishes rest on the baking sheet for 5 minutes before serving. They're equally delicious hot, at room temperature, or reheated the next day.
TIPServe with spicy brown mustard or deli mustard on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest dough, handle it gently and avoid over-kneading; stop as soon as it's smooth.
- 2Let the boiled potatoes steam dry in the colander for a full 5 minutes to remove excess moisture.
- 3Chill the potato filling completely before assembling — warm filling will make the dough greasy and hard to seal.
- 4Roll the dough as thin as possible (about 1/16 inch) so the knishes puff with a delicate, flaky crust.
- 5Brush the egg wash generously and evenly — it creates that signature glossy, mahogany finish.
- 6To freeze, arrange baked and cooled knishes in a single layer on a tray, freeze solid, then transfer to a zip-top bag.
Adapt it for your goals.
Mushroom-kale
Replace half the potatoes with finely chopped sautéed mushrooms and wilted kale for an earthy, umami-packed twist that adds texture and nutrients.
spicy chipotleSpicy-chipotle
Stir 1-2 tablespoons of chipotle in adobo into the potato filling for a smoky, spicy kick that cuts through the richness — great for those who love heat.
cheesy broccoliCheesy-broccoli
Fold 1/2 cup of shredded sharp cheddar and 1/2 cup of finely chopped steamed broccoli into the filling for a cheesy, kid-friendly variation.
sweet potatoSweet-potato
Substitute half the russet potatoes with roasted sweet potatoes for a naturally sweeter, more colorful filling with extra vitamin A.
kasha varnishkes inspiredKasha-varnishkes-inspired
Swap the potato filling for savory cooked kasha (buckwheat groats) mixed with caramelized onions and a touch of schmaltz for a traditional Ashkenazi twist.
Why this is on our healthy list.
Good Source of Complex Carbs
Potatoes provide steady-release energy and are naturally fat-free, making knishes a satisfying base for a meal.
Contains Prebiotic Fiber
Caramelized onions supply inulin and fructooligosaccharides, which feed beneficial gut bacteria.
Low in Added Sugar
This savory pastry relies on natural flavors from onions and potatoes, with no added sugars in the filling.
Provides Vitamin C
Potatoes contribute a meaningful amount of vitamin C per serving, supporting immune function and collagen production.
Frequently asked questions
Tough dough usually means it was over-kneaded or too much extra flour was added. Knead just until smooth and soft, and use a light touch.
