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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool and Serve: Allow the knishes to cool slightly before serving. They are delicious warm, at room temperature, or cold.
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.
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
