Potato Knish Recipe

If you’ve ever craved a warm, flaky delight stuffed with creamy, cheesy potatoes, then you’re going to adore this Potato Knish Recipe. Trust me, this isn’t just your average comfort food—it’s a fan-freaking-tastic blend of textures and flavors that I’ve come back to time and again. Whether you’re making it for a cozy night in or impressing friends at a brunch, these knishes hit all the right notes and will quickly become a beloved staple in your kitchen.

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Ingredients You’ll Need

The magic of this Potato Knish Recipe lies in simple, honest ingredients that work harmoniously. Yukon gold potatoes give that creamy texture, while schmaltz and butter bring savory richness. Don’t overlook the sharp cheddar and those golden caramelized onions—they’re what really make the filling shine.

• All-purpose flour: Use spooned and leveled for accurate measurement to get the perfect dough consistency.
• Kosher salt: Essential for balancing flavor both in the dough and filling—taste as you go!
• Baking powder: Helps give a light puff to the dough for that delicate flakiness.
• Large egg: Adds richness and binding to the dough. Fresh eggs work best.
• White vinegar: A sneaky ingredient that tenderizes the dough for a flaky crust.
• Canola oil: Keeps the dough supple without weighing it down.
• Schmaltz (rendered chicken fat): Traditional and flavorful fat that lends richness and a subtle savory note. If you don’t have schmaltz, melted butter is a fine substitute—see notes below.
• Warm water: Activates the baking powder and helps bring the dough together.
• Yukon gold potatoes: Their buttery texture and flavor are perfect for smooth, rich filling.
• Sour cream: Adds tang and creaminess that keeps the filling moist and luscious.
• Sharp white cheddar cheese: Provides bold flavor and melts beautifully into the potato mixture.
• Butter: Cubed and added to the filling for silky texture and richness.
• Diced yellow onion: Slowly cooked in schmaltz until golden and sweet to add depth.
• Ground black pepper: Freshly ground gives the filling a mild kick and balance.
• Egg + water for egg wash: Makes that beautiful golden glaze on the knishes.
• Olive oil: Helps prevent sticking during baking and adds a bit of flavor.

Variations

I love playing around with the classic Potato Knish Recipe to suit different tastes and occasions. It’s surprisingly easy to adapt the filling or even the dough for dietary preferences without losing that traditional comfort vibe.

• Vegan Variation: Replace schmaltz and butter with olive oil or vegan margarine and swap sour cream for a plant-based alternative—I’ve done this with great results for a dairy-free crowd.
• Cheese-Free Version: Omit cheddar and boost flavor with extra caramelized onions and a bit of roasted garlic; you’ll still get that creamy, savory filling I adore.
• Spicy Twist: Add a pinch of smoked paprika, chili flakes, or even diced jalapeños to the filling. My family can’t get enough of the subtle heat kick.
• Mini Knish Appetizers: Make smaller, bite-sized knishes for parties—same recipe, just adjust baking time. They disappear fast at gatherings!

How to Make Potato Knish Recipe

Step 1: Prepare the Filling Like a Pro

Start by boiling the peeled and quartered Yukon gold potatoes in salted water until fork-tender—about 20 minutes. I learned to drain them well and immediately mash them while still hot, which makes for the smoothest filling. While the potatoes cook, caramelize your diced onions slowly in the schmaltz over medium-low heat—this step takes patience but adds incredible sweetness and depth. Mix together the mashed potatoes, caramelized onions, sour cream, shredded sharp cheddar, butter slices, salt, and pepper until creamy and well combined. Set this filling aside to cool slightly; warm filling can make the dough soggy later on.

Step 2: Craft the Dough with Care

In a large bowl, whisk the flour, kosher salt, and baking powder. In another bowl, combine the beaten egg, white vinegar, canola oil, schmaltz, and warm water. Pour the wet ingredients into the dry and mix using your hand or a wooden spoon until a shaggy dough forms. Then, knead it on a lightly floured surface, adding more flour if needed, until smooth and elastic—about 6-8 minutes. The dough should feel soft but not sticky. Cover it with plastic wrap and let it rest for at least 30 minutes; I usually let it sit while the filling cools.

Step 3: Assemble and Bake Your Knishes

Preheat your oven to 375°F (190°C). Divide the dough into 16 equal pieces and roll each piece into a roughly 6-inch circle. Spoon a generous scoop of the potato filling into the center, then carefully fold the dough up and around the filling, pinching closed at the top and shaping into a neat pillow or round patty. Lay each knish seam-side down on a baking sheet lined with parchment paper. Whisk one egg with 2 teaspoons of water and brush the tops of the knishes for a gorgeous golden color. Drizzle a little olive oil over the tops if you like extra crispness. Bake for 35-40 minutes or until beautifully browned. You’ll know they’re ready when the tops have that irresistible deep golden hue.

How to Serve Potato Knish Recipe

Garnishes

I typically sprinkle freshly chopped parsley or chives over the knishes for a pop of color and mild freshness. Sometimes a dollop of plain sour cream or a smear of hot mustard on the side adds an extra layer of tang and warmth. I’ve even drizzled a bit of malt vinegar for that traditional tang which my family adores.

Side Dishes

Potato knishes pair wonderfully with a simple mixed green salad or pickled vegetables to cut through the richness. For cozy dinners, I serve them alongside a bowl of hearty borscht or roasted root vegetables. Trust me, these combos always make guests ask for seconds.

Creative Ways to Present

For special occasions, I like to shape some knishes into fun mini pies or half-moon shapes and arrange them on a platter with colorful dips. Serving them in a rustic basket lined with a checked cloth gives such an inviting, homey vibe. Plus, offering a variety of garnishes lets everyone customize their bite.

Make Ahead and Storage

Storing Leftovers

Leftover knishes keep beautifully in an airtight container in the fridge for up to 4 days. I’ve found that letting them come to room temperature before reheating helps maintain that tender, flaky crust without drying out.

Freezing

I often freeze unbaked knishes by placing them on a tray lined with parchment and freezing until firm, then transferring them to a freezer bag. When I’m ready to enjoy, I bake them straight from frozen, adding extra baking time. This is a lifesaver when you want fresh knishes without the prep!

Reheating

To reheat leftover knishes, I prefer the oven or a toaster oven set to 350°F for about 10-15 minutes—you get that fresh-baked crispness back. Microwaving works in a pinch but can make the crust a bit soggy, so I steer clear unless pressed for time.

FAQs

Final Thoughts

I absolutely love how this Potato Knish Recipe brings a little bit of old-world tradition into my home kitchen with every batch I make. There’s something incredibly satisfying about crafting these golden pockets of comfort from scratch—and watching the smiles when everyone takes their first bite. If you haven’t tried making knishes before, this is the perfect recipe to start your journey. I promise, with a little care and patience, you’ll be hooked as much as I am. So go ahead, roll up your sleeves, and make some magic happen in your kitchen today!

Potato Knish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 758 reviews

• Author: Villerius
• Prep Time: 55 min
• Cook Time: 40 min
• Total Time: 155 min
• Yield: 16 knishes
• Category: Snack
• Method: Baking
• Cuisine: Jewish

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Description

This classic Potato Knish recipe features a delicate, flaky pastry filled with a savory mixture of Yukon gold potatoes, sharp white cheddar, sour cream, and caramelized onions. Golden and tender, these knishes make a perfect snack or side dish, delicious whether served warm, at room temperature, or cold.

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Ingredients

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)
• 1/2 cup warm water

Filling

• 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
• 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

Topping

• 1 egg
• 2 teaspoons water (or as needed)
• 1 tablespoon olive oil (or as needed)

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Instructions

1. Prepare the Dough: In a large bowl, whisk together the all-purpose flour, kosher salt, and baking powder. In another bowl, beat the egg and combine with white vinegar, canola oil, schmaltz, and warm water. Gradually add the wet ingredients to the dry mixture, stirring until a dough forms. Knead gently until smooth, adding more flour if needed. Cover and let rest while preparing the filling.
2. Cook the Potatoes: Place peeled and quartered Yukon gold potatoes into a large pot, cover with cold water, add kosher salt, and bring to a boil. Cook until potatoes are tender when pierced with a fork, about 15–20 minutes. Drain and mash until smooth. Set aside to cool slightly.
3. Caramelize Onions: In a large skillet over medium heat, melt butter and schmaltz. Add diced yellow onions and cook gently, stirring occasionally until onions are deeply golden and caramelized, about 25–30 minutes. Season with kosher salt, and salt and ground black pepper to taste. Remove from heat.
4. Prepare the Filling: In a large bowl, combine the mashed potatoes, caramelized onions, sour cream, shredded sharp white cheddar cheese, and season with salt and pepper to taste. Mix until well incorporated.
5. Assemble the Knishes: Preheat oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8-inch thickness. Cut into squares or circles as desired. Place a generous spoonful of filling in the center of each piece, fold or pinch the dough to seal the edges completely, forming a pocket.
6. Apply Egg Wash: In a small bowl, beat the egg with water to create an egg wash. Brush the tops of each knish with the egg wash to give a beautiful golden finish.
7. Bake the Knishes: Arrange the knishes on a baking sheet lined with parchment paper. Bake in the preheated oven for 30–40 minutes or until the knishes are golden brown and flaky. Optionally brush with olive oil midway to enhance browning and flavor.
8. Cool and Serve: Allow the knishes to cool slightly before serving. They are delicious warm, at room temperature, or cold.

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Notes

• A classic potato knish is a must-have nosh where a flavorful potato mixture is encased in a delicate, flaky pastry.
• Knishes are beautifully golden on the outside and tender on the inside.
• Enjoy this knish recipe warm, at room temperature, or even cold for different dining experiences.
• Schmaltz (rendered chicken fat) adds traditional flavor, but can be substituted with butter or oil if preferred.

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Nutrition

• Serving Size: 1 knish
• Calories: 264 kcal
• Sugar: 2 g
• Sodium: 783 mg
• Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Carbohydrates: 23 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 46 mg