Potato knishes are a classic Jewish snack featuring a garlicky, tender potato and onion filling wrapped in a crispy, golden dough. Perfect as a snack or a side dish, they’re enjoyable cold but truly shine when served warm and fresh.
This recipe is designed to help you make delicious knishes with whatever tools you have on hand—whether that’s a food mill or just a trusty wooden spoon. No fancy equipment is needed to achieve perfect results.
While traditional knishes are mildly flavored, I’ll also share some spice combinations to elevate the filling for those looking to go beyond the classic taste.
EQUIPMENT
- Food mill, ricer, or wooden spoon
- Baking sheet
- Mixer (hand or stand) with a dough attachment
- Large mixing bowl
- Silicone baking mat
INGREDIENTS
- 1 cup all-purpose flour, sifted
- 2/3 cup vegetable or canola oil
- 3 lbs Russet potatoes
- 1 yellow onion, finely diced
- 1 bunch scallions, finely sliced
- 2 cloves garlic, minced
- 1 egg yolk (see notes for vegan alternatives)
- Salt, to taste (start with 1–2 teaspoons)
INSTRUCTIONS
Prepare the Potatoes
- Preheat the oven to 425°F.
- Pierce each potato six times with a fork, lightly coat with oil, and generously season with sea salt.
- Bake for about 1 hour, or until fork-tender.
- Peel the potatoes while still warm (as hot as you can handle), then mash them using a food mill. If you don’t have a food mill, use a wooden spoon to break them into small pieces or mash thoroughly.
- Let the potatoes cool, or proceed immediately to the next steps.
Make the Dough
- In a mixer bowl with a dough hook (or a large bowl for a hand mixer), combine the flour and a pinch of salt.
- Set the mixer to its lowest speed, then gradually add 1/3 cup water and 2 teaspoons oil, mixing until the dough forms a rough ball.
- Turn the dough out onto a lightly floured surface and knead for about 15 minutes until smooth.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a silicone lid, and let it rest for 30 minutes.
Make the Filling
- Heat ½ cup oil in a large skillet over medium heat.
- Add the diced onion and the white parts of the scallions. Sauté, stirring often, until golden and caramelized, about 20 minutes.
- Add the minced garlic and remaining scallions, cooking for just 1 minute more.
- Transfer the onion mixture to the bowl of mashed potatoes and season with salt to taste. Set aside.
Assemble the Knishes
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone mat.
- Divide the dough into 8 pieces, shaping each into a ball.
- Roll out each dough ball on a lightly floured surface into a 7-inch circle.
- Brush the dough lightly with oil, then place about 1 cup of filling in the center.
- Fold the dough around the filling, leaving the top exposed. Overlap the edges for a snug fit.
- Place the knishes on the prepared baking sheet. Brush the tops with egg wash (combine the yolk and 1 tablespoon water).
Bake the Knishes
- Bake for about 30 minutes, or until lightly golden.
NOTES
- Efficient prep: While the potatoes roast, make the dough and caramelize the onions. This streamlines the process into about 1 hour.
- Vegan option: Replace the egg wash with aquafaba or a light spray of oil. Knishes may not brown as much but will still taste delicious.
- Keep unused dough covered to prevent it from drying out.
SPICE SUGGESTIONS
If you’d like to add extra flavor, try these combinations in your filling:
- 1.5 teaspoons cayenne pepper + 1.5 teaspoons paprika (or smoked paprika)
- 2 teaspoons herbes de Provence
- 1–2 teaspoons curry powder
- 2 teaspoons rosemary + a pinch of garlic powder
