Simple & Classic Potato Knishes

Why You’ll Love This Recipe

• Tender and Flavorful Filling: When roasted and then milled to a fine consistency, potato makes a soft and tender filling for these knishes. The simple flavor is injected into the filling with sauteed onions and garlic, making the perfect savory bite.

• Easy-to-Make Dough: This dough is not intimidating or difficult at all, and it’s really easy to form with just flour, water, and oil. It’s just as easy as the dough I use to make kreplach.

• No Special Equipment Needed: You don’t need a stand mixer for the dough, as a hand mixer with a dough hook will do just as good a job.

Ingredients

• For the Dough:

  • All-purpose flour
  • Vegetable oil (or canola or sunflower seed oil)

• For the Filling:

  • Russet potatoes
  • Yellow onion (or sweet or white onion)
  • Scallions
  • Fresh garlic (or 1/2 teaspoon garlic powder)

• For the Egg Wash:

  • Egg yolk (or aquafaba or a spray of oil for a vegan option)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Potatoes:

   • Preheat your oven to 425°F.
   • Poke each potato six times with a fork, lightly oil them, and season generously with sea salt.
   • Bake for about 1 hour until tender when prodded with a fork.
   • While still warm, peel the potatoes and pass them through a food mill or mash until smooth.

2. Make the Dough:

   • In a bowl, combine all-purpose flour, vegetable oil, and water to form a dough.
   • Knead until smooth, then cover and let it rest.

3. Cook the Onions:

   • Sauté chopped onions and garlic in oil until caramelized.
   • Add chopped scallions and cook briefly.

4. Prepare the Filling:

   • Combine the mashed potatoes with the sautéed onion mixture.
   • Season with salt and pepper to taste.

5. Assemble the Knishes:

   • Roll out the dough thinly and cut into squares.
   • Place a spoonful of filling in the center of each square.
   • Fold and seal the edges to encase the filling.

6. Bake:

   • Place the knishes on a baking sheet.
   • Brush with egg yolk or vegan substitute.
   • Bake until golden brown.

Servings and Timing

• Servings: Approximately 4 servings
• Preparation Time: 1 hour
• Cooking Time: 30 minutes
• Total Time: 1 hour 30 minutes

Variations

• Spiced-Up Filling: Add spices like paprika, cumin, or curry powder to the potato mixture for an extra flavor punch.

• Alternative Fillings: Incorporate ingredients such as sautéed mushrooms, spinach, or cheese into the filling for different taste profiles.

• Vegan Option: Use aquafaba or a light spray of oil instead of egg yolk for the egg wash to make the recipe vegan.

Storage/Reheating

• Storage: Once cooled, store the knishes in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a preheated oven at 350°F until warmed through to maintain crispiness.

FAQs

1. Can I freeze potato knishes?

Yes, you can freeze baked knishes. Allow them to cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 2 months.

2. How do I reheat frozen knishes?

To reheat, place frozen knishes on a baking sheet and bake in a preheated oven at 350°F for about 20 minutes, or until heated through.

3. Can I use a different type of potato?

Russet potatoes are recommended due to their high starch content, which yields a fluffy texture. However, you can experiment with other varieties, keeping in mind that the texture may vary.

4. Is it possible to fry knishes instead of baking them?

Yes, knishes can be fried for a different texture. Heat oil in a deep pan and fry the knishes until golden brown on all sides. Drain on paper towels before serving.

5. Can I make the dough ahead of time?

Yes, the dough can be prepared in advance. Wrap it tightly in plastic wrap and store in the refrigerator for up to 24 hours. Let it come to room temperature before rolling out.

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