There’s a certain comfort found in the kitchen, like a warm hug on a chilly day, and nothing encapsulates that feeling quite like homemade Potato Knish. The first time I took a bite of these delightful pastries, I was transported straight back to my grandmother’s bustling kitchen, where the rich aroma of buttery dough mingled with savory potatoes and caramelized scallions. It’s a recipe I cherish not only for its nostalgia but also for its incredible versatility.
Whether you’re hosting a casual gathering or just craving something hearty and satisfying, these golden bites are perfect for any occasion. I once whipped up a batch to impress a few friends who were tired of the same old takeout, and they were absolutely hooked! With simple ingredients and approachable steps, this knish recipe proves that creating something extraordinary doesn’t require culinary expertise, just a bit of love and a willingness to roll up your sleeves. Let’s dive into making this comfort food classic together!
Why will you love this Potato Knish?
Irresistible warmth: Each bite of these homemade Potato Knish is like a cozy blanket wrapping around you, blending buttery dough and a savory potato filling.
Simple ingredients: You only need basic kitchen staples to create this flavorful dish that will impress your friends and family.
Versatile delight: Enjoy them as a main dish, appetizer, or snack; they fit perfectly into any meal of the day!
Crowd-pleaser: With their golden, crispy exterior and fluffy filling, these knishes will have everyone asking for seconds.
Nostalgic flavors: This recipe evokes memories of home cooking, reminiscent of cherished family gatherings and holiday celebrations.
Quick prep: Despite the mouthwatering results, the straightforward preparation makes this perfect for busy weeknights. For a great side, consider pairing them with a refreshing salad or a dip for a complete meal!
Potato Knish Ingredients
Get ready to create something magical in the kitchen with these Potato Knish ingredients!
For the Dough
• 2 1/2 cups all-purpose flour – This forms the base for your delicious knish dough.
• 1 teaspoon baking powder – Helps the dough rise, making it light and flaky.
• 1/2 teaspoon kosher salt – Enhances the flavor of the dough.
• 1 large egg, beaten – Binds the dough together while adding richness.
• 1/2 cup vegetable oil – Provides moisture and tenderness to the dough.
• 1 teaspoon lemon juice – Adds a hint of brightness and balances flavors.
• 1/2 cup water – Hydrates the dough, making it easy to work with.
For the Filling
• 1 pound russet potatoes – This hearty filling is essential for a satisfying Potato Knish.
• Kosher salt and freshly ground black pepper – Essential for seasoning the mashed potatoes to perfection.
• 2 tablespoons butter – Adds a rich, creamy flavor when sautéing the scallions.
• 1/2 cup finely sliced scallion whites and greens – Introduces a delightful, subtle onion flavor to the filling.
• 1 large egg, beaten – Helps bind the filling together for a cohesive texture.
Get ready to roll, stuff, and savor each bite of your Potato Knish!
How to Make Potato Knish
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Mix the dough: In a large bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. Whisk these dry ingredients together until well blended.
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Combine wet ingredients: Add the beaten egg, 1/2 cup of vegetable oil, 1 teaspoon of lemon juice, and 1/2 cup of water to the flour mixture, stirring until a smooth dough forms. The dough should be soft and pliable.
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Boil the potatoes: In a separate pot, boil 1 pound of russet potatoes until tender, about 15-20 minutes. Drain them well and mash until smooth, allowing to cool slightly.
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Season the mash: Sprinkle in kosher salt and freshly ground black pepper to the mashed potatoes, adjusting to your taste. The seasoning boosts the flavor beautifully.
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Sauté the scallions: In a skillet over medium heat, melt 2 tablespoons of butter and sauté 1/2 cup of finely sliced scallion whites and greens until softened, about 3-4 minutes. The aroma will be mouthwatering!
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Mix the filling: Combine the sautéed scallions with the mashed potatoes in a bowl, ensuring everything is well mixed. Then, stir in the beaten egg for added richness and binding.
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Roll out the dough: On a floured surface, roll out the dough to about 1/4 inch thickness. Use a round cutter or a knife to cut the dough into circles or squares, based on your preference.
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Fill and seal: Place a generous spoonful of the potato filling in the center of each piece of dough. Carefully fold over and seal the edges, pinching them tightly to prevent any filling from escaping.
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Prepare for baking: Arrange the filled knishes on a baking sheet lined with parchment paper. You can brush the tops with a little beaten egg for a lovely golden finish.
Optional: Serve with a dollop of sour cream or a tangy apple sauce on the side for dipping!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Potato Knish
Room Temperature: Allow the Potato Knish to cool completely before storing at room temperature for up to 2 days. Keep them covered with a clean kitchen towel to prevent drying out.
Fridge: Place leftover Potato Knish in an airtight container and refrigerate for up to 3 days. Reheat in the oven or toaster oven for the best texture and warmth.
Freezer: For long-term storage, freeze unbaked Potato Knish on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 2 months.
Reheating: To reheat frozen Potato Knish, bake them directly from the freezer at 375°F (190°C) for about 25-30 minutes until heated through and golden, ensuring their delightful crunch!
Potato Knish Variations
Feel free to switch things up and make this recipe your own with some delicious twists and turns.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a fantastic gluten-free version.
- Vegan: Use a flaxseed egg and substitute butter with olive oil or vegan butter for a plant-based delight.
- Cheesy: Add shredded cheese like cheddar or mozzarella to the filling for an irresistible melty surprise!
- Herbed: Incorporate fresh herbs like dill or parsley into your potato mixture for an aromatic lift. It gives a fresh burst of flavor that dances on your palate.
- Spicy Kick: Mix in some diced jalapeños or a sprinkle of cayenne pepper to the filling to heat things up.
- Sweet Potato Twist: Swap out russet potatoes for sweet potatoes for a naturally sweeter and earthy filling. The color adds vibrancy too!
- Savory Add-ins: Include cooked bacon or sausage into the filling for a heartier version that will voice its savory goodness in every bite.
- Mini Knishes: For smaller bites, use a mini muffin tin to create adorable, bite-sized Potato Knish that are perfect for parties or snacking.
Expert Tips for Potato Knish
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Dough Consistency: Aim for a soft, pliable dough. If it’s too sticky, gradually add a bit more flour; if it’s too dry, a splash of water will help.
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Potato Mash: For the smoothest filling, ensure the potatoes are drained thoroughly before mashing. This prevents excess moisture that can make your Potato Knish soggy.
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Sealing Technique: To avoid leaks while baking, firmly pinch the edges of the dough after filling. You may also crimp them with a fork for a decorative touch.
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Flavor Enhancements: Experiment by adding herbs or spices (like garlic powder or fresh parsley) to the potato filling for an extra flavor boost that makes your knish stand out.
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Even Baking: Bake your Potato Knish until golden brown, and place them on the middle rack of the oven for even heat distribution. Enjoy that crispy exterior!
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Storage Tips: If you have leftovers, store them in an airtight container in the fridge and reheat in the oven for a few minutes to retain crispiness.
What to Serve with Potato Knish?
Creating a memorable meal means finding the perfect accompaniments to elevate your Potato Knish experience.
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Fresh Green Salad: Toss together mixed greens with a light vinaigrette for a refreshing contrast to the warm, savory knishes. The crispness of the salad complements the soft, fluffy filling beautifully.
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Sour Cream Dip: A classic pairing! The creamy, tangy flavor of sour cream adds a lovely richness that enhances the knish’s potato filling. Don’t forget to sprinkle some fresh herbs on top for an extra zing.
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Apple Sauce: This fruity accompaniment offers a subtly sweet balance to the savory flavor of your knish, creating a delightful harmony on your plate. It’s a nostalgic touch that many will appreciate.
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Roasted Vegetables: Serve with a medley of seasonal roasted veggies warm from the oven, adding color and flavor. The slightly caramelized edges make each bite unforgettable, heightening the overall experience.
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Pickled Beets: Their earthy sweetness and vibrant color make pickled beets an exciting addition to your meal, providing a tangy contrast that cuts through the richness of the knish.
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Herbed Yogurt Sauce: A lively blend of Greek yogurt mixed with fresh herbs and a hint of garlic makes a creamy, zesty dip that perfectly pairs with your knish.
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Light White Wine: A chilled glass of crisp Sauvignon Blanc or a gentle Riesling can elevate the flavors and add a refreshing element to the meal.
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Chocolate Babka: For dessert, a slice of tender, sweet chocolate babka serves as the perfect ending. Its rich, swirling layers offer a delightful contrast to the heartiness of your knish.
Make Ahead Options
These delicious Potato Knish are perfect for meal prep enthusiasts! You can prepare the dough and filling up to 24 hours in advance, allowing the flavors to meld beautifully. Simply follow the initial steps of making the dough and cooking the filling. Once they’ve cooled, wrap the dough tightly in plastic wrap and refrigerate it, while the filling can be stored in an airtight container. To maintain the quality, make sure the filling is cooled completely before sealing. When ready to enjoy, roll out the dough, fill each piece, and bake them as directed for comforting, homemade goodness that feels just as fresh as when you first made them!
Potato Knish Recipe FAQs
What should I look for when selecting potatoes for the filling?
Absolutely! For the best filling, choose russet potatoes as they have a fluffy texture when mashed. Look for potatoes that are firm, with no dark spots or wrinkles. Fresh, smooth skin is a good indicator of quality.
How long can I store leftover Potato Knish in the fridge?
Very good question! You can store leftover Potato Knish in an airtight container in the fridge for up to 3 days. Just remember to reheat them gently in the oven to maintain their delightful texture.
Can I freeze Potato Knish, and how do I do it properly?
Absolutely, you can! To freeze, first lay unbaked Potato Knish on a baking sheet and freeze until solid. This prevents them from sticking together. Once frozen, transfer them to a freezer-safe bag or container and they can be stored for up to 2 months.
When you’re ready to enjoy them, bake directly from the freezer at 375°F (190°C) for about 25-30 minutes until heated through and golden. This way, you’ll have those delicious knishes whenever the craving strikes!
What if my dough is too sticky or too dry?
Don’t worry; this is a common issue! If your dough is too sticky, simply add a bit more flour, a tablespoon at a time, until it reaches a soft and pliable consistency. On the other hand, if it’s too dry, add a small splash of water—about a teaspoon at a time—until the dough feels just right for rolling.
Can I make Potato Knish without eggs for dietary reasons?
Yes, you can still enjoy these knishes! To make a vegan version, substitute the egg in the dough with flaxseed meal or a commercial egg replacer. For the filling, you can use a little extra mashed potato or a vegan binding agent like a few tablespoons of unsweetened applesauce. These substitutes will maintain the recipe’s integrity while accommodating dietary needs.
How long does the Potato Knish take to prepare and cook?
While the prep and cook times may vary depending on your speed in the kitchen, expect to take about 30-40 minutes in total. Boiling the potatoes and preparing the dough will take the most time, but with a bit of practice, you’ll find yourself whipping them up even faster!
These Potato Knish Recipe FAQs will guide you as you embark on your delicious culinary adventure! Enjoy every bite!
Irresistible Potato Knish: Homemade Comfort in Every Bite
Ingredients
Equipment
Method
- In a large bowl, combine 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. Whisk these dry ingredients together until well blended.
- Add the beaten egg, 1/2 cup of vegetable oil, 1 teaspoon of lemon juice, and 1/2 cup of water to the flour mixture, stirring until a smooth dough forms.
- In a separate pot, boil 1 pound of russet potatoes until tender, about 15-20 minutes. Drain them well and mash until smooth, allowing to cool slightly.
- Sprinkle in kosher salt and freshly ground black pepper to the mashed potatoes, adjusting to your taste.
- In a skillet over medium heat, melt 2 tablespoons of butter and sauté 1/2 cup of finely sliced scallion whites and greens until softened, about 3-4 minutes.
- Combine the sautéed scallions with the mashed potatoes in a bowl, ensuring everything is well mixed. Then, stir in the beaten egg.
- On a floured surface, roll out the dough to about 1/4 inch thickness. Cut the dough into circles or squares.
- Place a generous spoonful of the potato filling in the center of each piece of dough. Carefully fold over and seal the edges.
- Arrange the filled knishes on a baking sheet lined with parchment paper and brush the tops with a little beaten egg.