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Potato Knishes

Potato Knishes
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Potato Knishes are traditional Eastern European pastries filled with creamy mashed potatoes wrapped in a tender dough. This easy recipe uses simple, everyday ingredients to create a warm, comforting snack or meal with a golden, crispy exterior and a smooth, flavorful filling. Perfect for breakfast, lunch, or as a savory snack, these knishes are kid-approved and can be made ahead for convenient enjoyment.

Ingredients

Scale

For the Potato Filling

  • 4 large Russet potatoes (about 2 pounds), peeled and cut into chunks
  • 1 medium onion, finely chopped
  • 2 tablespoons vegetable oil (for sautéing onions)
  • Salt, to taste
  • Black pepper, to taste

For the Dough

  • 2 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • ½ teaspoon salt
  • 2 large eggs
  • 3 tablespoons vegetable oil or melted butter
  • ½ cup water or vegetable stock (adjust as needed)

Instructions

  1. Prepare the Potato Filling: Peel and boil the Russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain well, then mash thoroughly for a smooth texture. While potatoes cook, heat 2 tablespoons oil in a skillet over medium heat, sauté the finely chopped onions until golden and fragrant, about 5-7 minutes. Stir the sautéed onions into the mashed potatoes and season with salt and pepper to taste. Set aside to cool slightly.
  2. Make the Dough: In a large bowl, whisk together flour and salt. Add eggs and oil or melted butter, then gradually mix in water or vegetable stock until a smooth, elastic dough forms. Knead gently for about 5 minutes until pliable. Cover the dough with a clean towel and let it rest for 20-30 minutes to relax and become easier to roll out.
  3. Assemble the Knishes: Divide the dough into equal portions (about 8-10 pieces). Lightly flour a work surface and roll each piece into a thin circle, roughly 5-6 inches in diameter. Spoon a generous amount of potato filling into the center of each circle. Fold and pinch the edges carefully to enclose the filling, shaping into neat oval or round pockets. Use a little water on the edges to help seal and prevent leaks during baking.
  4. Bake to Golden Perfection: Preheat the oven to 375°F (190°C). Place assembled knishes on a parchment-lined baking sheet with space between each for even baking. Lightly brush the tops with a beaten egg to achieve a golden color. Bake for 25-30 minutes or until the knishes turn golden brown and crisp. Remove from oven and allow to cool slightly before serving.

Notes

  • Use Russet potatoes for the best fluffy texture; avoid waxy potato varieties as they can produce a gummy filling.
  • Roll the dough thin but avoid making it paper-thin to prevent tearing when wrapping the filling.
  • Using a little water on dough edges helps achieve a better seal and prevents filling from spilling out during baking.
  • Space knishes well on the baking tray to ensure even heat circulation and a crispy texture.
  • Cool knishes completely before storing to maintain texture and avoid sogginess.

Nutrition

Keywords: Potato Knishes, Eastern European pastry, savory snack, baked knishes, mashed potato filling, comfort food, gluten-free knishes

Find it online: https://eazyum.com/potato-knishes/