Classic Potato Knishes

Homemade classic potato knishes on a white marble countertop, golden brown and flaky with potatoes, onion, and herbs in the background. — Classic Potato Knishes – golden, flaky pastry filled with creamy potato and onion, baked to perfection on FoodForYourGood.com

Classic Potato Knishes are the ultimate comfort food, with their flaky pastry and creamy potato filling wrapped into a warm, hand-held bite. This beloved recipe, rooted in Eastern European Jewish tradition, has made its way to New York street carts and bakeries, becoming a staple comfort food for generations. With their golden crust and savory, onion-kissed mashed potatoes inside, these knishes are just as perfect for a cozy dinner as they are for a grab-and-go snack.

What makes knishes truly special is their versatility. Some bakers add meat, cabbage, or mushrooms, but the potato version remains the most classic and satisfying. Dating back to 19th-century immigrants, knishes were once sold on pushcarts along New York’s Lower East Side, where they quickly became a working-class favorite.

Today, you can bring that heritage right into your kitchen. With simple ingredients and straightforward steps, these homemade potato knishes will fill your home with rich, savory aromas and deliver that nostalgic taste of tradition.

Recipe Yield: 6 servings

INGREDIENTS

For the Dough
2 cups all-purpose flour
1 tsp baking powder
½ tsp sea salt
6 tbsp unsalted butter, melted
1 large egg, beaten
⅓ cup cold water
1 large egg yolk (for brushing)

For the Filling
2 tbsp olive oil
1 medium onion, finely chopped
2 cups mashed potatoes (from about 3 medium potatoes)
½ cup farmer’s cheese (or ricotta)
2 tbsp fresh chives, finely chopped
½ tsp garlic powder
½ tsp black pepper

INSTRUCTIONS

1. Make the dough:
In a large bowl, whisk together flour, baking powder, and salt. Stir in melted butter and egg. Gradually add cold water until a soft dough forms. Knead lightly, then cover and let rest 30 minutes.

2. Prepare the filling:
In a skillet, heat olive oil over medium heat. Sauté onion until golden and fragrant. In a bowl, combine mashed potatoes, sautéed onion, farmer’s cheese, chives, garlic powder, and black pepper. Mix until smooth and creamy.

3. Roll out dough:
On a lightly floured surface, roll dough into a rectangle about ⅛-inch thick. Cut into 6 equal squares.

4. Fill and shape:
Place 2 tablespoons of filling in the center of each square. Fold edges over to enclose, forming either a square or round knish. Pinch seams tightly to seal.

5. Brush and bake:
Arrange knishes seam-side down on a parchment-lined baking sheet. Brush tops with egg yolk for a golden finish.

6. Bake until golden:
Bake at 375°F (190°C) for 25–30 minutes, until puffed and golden brown. Serve warm.

Helpful Tips to Perfect This Recipe

Rest the Dough: Allowing the dough to relax makes it easier to roll thin without tearing.
Use Warm Potatoes: Mixing filling with warm mashed potatoes helps the flavors blend smoothly.
Seal Well: Pinching edges tightly ensures the knish holds its shape and prevents filling from escaping.

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