Super Easy Potato Knishes Recipe
My grandmother’s delicious potato knishes recipe is flaky and melt-in-your-mouth despite the shortcuts that cut the prep time in half. A great appetizer or side dish. Don’t count on leftovers!
Potato knishes are a Jewish classic. They are essentially little bites of mashed potatoes wrapped in a flaky dough and baked to a golden brown. (Sometimes they are fried. Um, no thanks)
My grandmother, born in 1895, made them for special occasions and I loved them.
When I was in University, I had a craving for potato knishes, so I called my grandmother (Bubbie) and asked her how to make them. I braced for the labor-intensive instructions for this coveted recipe…
“Ok, says Bubbie. First, you buy puff pastry dough”.
“Seriously?”, I asked. “Your famous knishes are made with store-bought pastry dough?”
“Yes, says Bubbie, and then you buy instant mashed potatoes”.
[Shocked silence]. “Instant? you use instant potatoes?” I asked.
“Yes, says Bubbie. And make sure you add some Lipton onion soup mix from the package to give it some good flavor”
OMG. Did my Bubbie over-embrace the new age? But I couldn’t argue with those super delicious, crispy knishes, could I?
To this day, I re-create my grandmother’s knish recipe, but I now use real mashed potatoes (which, by the way, are easy to buy if you’re so inclined) and I add my own fried onions. The rest of the recipe is pretty much the same.
Why change what’s great? And why spend two hours making knishes when one will do? Nowadays, you don’t even have to roll the dough – it comes in sheets.
Bottom line: If you’re in search of the Jewish soul food, give these knishes a try, shortcuts and all. I’ve never met anyone who didn’t love them. This is not your classic potato knishes recipe. They are simply my Bubbie’s delicious knishes. With a flaky, golden pastry I love.
Tips for working with puff pastry
- Buy frozen puff pastry in the frozen section of your grocery store. Try to get a box with two pre-rolled sheets (no rolling needed). And, if possible, buy a kind that says “made with butter” for a richer taste.
- Defrost the puff pastry overnight in the fridge or for 40-60 minutes at room temperature.
- Work with cold dough. It’s much easier to work with cold dough. Don’t let it sit on the counter for too long. If the dough sticks, sprinkle a little flour on the work surface.
Important: Puff pastry dough is not the same thing as phyllo dough. Make sure you are buying puff pastry dough!
Tailor To Your Taste
Here are few variations and substitutions you can try.
- Experiment with different fillings: For example, instead of potatoes, try
- a creamed spinach filling with a bit of nutmeg
- a mushroom and onion filling with a splash of sherry
- mix in some sautéed hamburger meat with the potatoes for a heartier knish
- a mashed sweet potatoes filling, or
- veer off the beaten path a with our yummy knish recipe with root vegetable mash to add extra nutrition and flavors.
- Skip the shortcuts and make from scratch:
- Here’s our basic mashed potato recipe if you want to make your own.
- If you’re really ambitious, make your own knish dough (not from puff pastry).
- Add schmaltz for extra flavor. Schmaltz is rendered chicken fat, cooked with onions. Delicious flavor that comes with extra calories (oh well). You can even buy it in some grocery stores, kosher butchers or on Amazon.
Shortcuts
- Mash potatoes: I typically use left over mashed potatoes, but if you know a good place that sells them, go ahead and buy them. Today, you can even get good packaged ‘fresh’ mashed potatoes in the grocery store.
- Onions: You can skip frying the onions and just use dry onion soup mix for flavoring (like my grandmother used to).
- Puff pastry: The biggest shortcut, of course, is the puff pastry dough which you can buy in most grocery stores. If possible, buy a package with 2 [pre-rolled] sheets. Otherwise, the dough will come in a block which you will have to roll out. The best puff pastry is the one that says “made with butter” on the package.
How to make potato knishes in puff pastry
Knishes FAQ
According to Wikipedia, knishes were popularized in North America by Ashkenazi Jewish refugees from the Pale of Settlement (mainly from present-day Belarus, Lithuania, Ukraine, and eastern Poland). They are now widely available and a staple in Jewish delicatessens.
Traditional knishes are made of mashed potatoes, onions and dough and then baked or fried. Other fillings include kasha (buckwheat groats) or cheese. See ‘tailor to your taste’ above for other delicious filling options.
While the origin of the Jewish potato knish recipe is Eastern Europe, other cultures have their own versions like Spanish empanadas, Russian pirozhki and the British pasty.
What to serve with knishes
If I’m using the knishes recipe as an appetizer, I typically serve them with other appetizers like eggplant dip, gefilte fish and 5-minute roasted red pepper dip with this easy naan recipe.
As a side dish, I love potato knishes with classic prime rib and our apricot chicken recipe.
Make Ahead
Two options for make ahead:
- Same day: Make the knish recipe a couple of hours before you need it, including baking and cutting the knishes into serving pieces. Let them sit on the counter. Reheat in a 350F/177C oven for 5-10 minutes. (TIP: I do this all the time and strongly suggest it – it’s the best way to get them super crispy and flaky)
- To freeze and bake when needed: You can make the knish rolls up to 2 months ahead and freeze them. I wrap them in parchment (or plastic wrap) then put them in an airtight container or ziploc bag to freeze. Bake as per the instructions whenever you need them (no need to defrost).
Other yummy puff pastry recipes
- vegetable strudel recipe
- chicken pot pie with puff pastry (30 minutes)
- cheese twists
- puff pastry tomato tart
- cinnamon puff pastry rolls
- easy peach tarte titin (for beginners)
- puff pastry apple tart (30 minutes)
Need more vegetarian appetizer ideas?
Check out our popular 20 vegetarian appetizers (with serving tips)
Super Easy Potato Knishes Recipe
Ingredients
- 1 package puff pastry dough (2 sheets), defrosted if frozen, Note 1 about 17 ounces dough.
- 3 1/2 cups (730g) mashed potatoes (fresh, left over, store-bought or instant) Note 2 equivalent of about 4 large-ish potatoes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 tablespoons dry onion soup mix (optional) or salt and black pepper to taste
- 1 egg mixed with1 tablespoon cold water, mixed (for egg wash)
Instructions
- Heat oven to 400F/204C.
- MAKE POTATO MIXTURE: To fry onions, heat oil on medium heat and sauté onions for 5-6 minutes just until slightly brown. Combine mashed potatoes and caramelized onions in a medium bowl with a fork. Season with salt and pepper – or 2 tablespoons of dry onion soup mix – to taste. You can omit the salt and pepper if you are using leftover mashed potatoes that are already seasoned.
- MAKE KNISHES: You will make two rolls of knishes from each sheet of puff pastry. On a lightly floured surface, unroll one sheet of puff pastry dough. It should be about 1/4 inch/0.63cm thick or less. Stretch out or roll dough a bit if necessary. Spread potato filling to resemble a log – about 2 inches/5cm thick – along one side of the rolled dough. Fold dough over the potato about 1 1/2 times in a jelly-roll fashion, making a log/roll. Cut away remaining dough with a sharp knife for the next roll. Tuck ends and pinch seams together well (to ensure filling doesn't seep out). Repeat with other half of dough on the same sheet of dough. Then do the same with the second sheet of dough. If you have extra dough and potato mixture left over, make a 5th roll.
- BAKE: Place rolls on a large baking sheet lined with parchment paper, seam side down. Brush egg wash on rolls which will create a glazed golden look (optional). Bake for 25-30 minutes to a golden brown flaky pastry. If any potato mixture seeps out, tuck it back into the knish roll with a knife.
- TO SERVE: Cut rolls of finished knishes into 2 inch/5 cm pieces on the diagonal and serve. To make ahead (recommended!) see Note 2.
Video
Recipe Notes
- To make your own dough for knishes: see recipe by Food52.
- To make your own mashed potatoes: see our recipe for basic mashed potatoes
- Filling variations
- a creamed spinach filling with a bit of nutmeg
- a mushroom and onion filling with a bit of sherry
- mix in some sautéed hamburger meat with the potatoes for a heartier knish
- a mashed sweet potatoes filling, or
- veer off the beaten path a bit with our yummy knish recipe with root vegetable mash to add extra nutrition and flavors.
- Add schmaltz to the potatoes for extra flavor. Schmaltz is rendered chicken fat, cooked with onions. Delicious flavor that comes with extra calories (oh well).
- Make Ahead
- Same day: Make the knish recipe a couple of hours before you need it, including baking and cutting the knishes into serving pieces. Let them sit on the counter. Reheat in a 350F/177C oven for 5-10 minutes. (TIP: I do this all the time and strongly suggest it – they get crispier/flakier this way.)
- To freeze: You can make the knish rolls up to 2 months ahead and freeze them. I wrap them in parchment (or plastic wrap) then put them in an airtight container or ziplock bag to freeze. Bake as per the instructions whenever you need them (no need to defrost).
Nutrition
This recipe, originally published in 2017, has been updated with new information, a few tweaks and clarifications.
Really enjoyed the flavors, textures, and easiness of this recipe. Never made knishes before and I needed an easy quick recipe . Thank you!!
You’re very welcome! We’re so glad you tried them!
This was absolutely divine!!
I have heard some people use the French fried onions instead of a fresh onion. Which is better?
Hi Sue, If you are talking about those fried onions you buy in a can or jar, I don’t think they would be as good as freshly fried or caramelized onions. I think they are better used as a topping rather than in a filling – and would get soggy when mixed with the mashed potatoes. Having said that, I have never tried them, so I may be surprised. If you do try the fried onions, please report back and let us know they worked!
Big hit! Easy to make!! Used ‘Jos-Rol Flacky and Layered Puff Pastry Roll’, instant potatoes with sauteed onions and a Tbsp of minced garlic and added the 2 Tbsp of onion soup mix. Wow!
I’m so glad they worked out so well with instant mashed potatoes (like my grandmother used!).
Hi,
Made this recipe and it turned out great. Wondering what the ratio of mushrooms to potatoes would be for a mushroom filling.
Thanks
If you are planning to use potatoes mixed with sauteed mushrooms and onions, you can use a ratio of 2 parts potatoes to 1 part mushrooms/onions. Or even a 1:1 ratio if you prefer. I think you will have to experiment to suit your taste. There are no rules! Let us know how they turn out – I’m sure readers would love to know.
Thank you for this recipe. Can you tell me how much schmaltz to add and when to add it? Dean
You’re very welcome. I would fry the onions in the schmaltz – about 1-2 tablespoons.
Thank u for this recipe! Looks simple and a perfect choice for the vegetarians at my table. I am thinking I would prefer individual knishes. Have u ever tried that w this recipe? If so are there any changes I should be aware of? Also, can I make a day ahead and let sit in the fridge, or will they get soggy?
Thanx so much for ur time and ur blog!
My friend does the individual knishes all the time. Here’s how. Make the rolls/logs first as per the recipe. Then cut the rolls into 2 inch pieces. For each piece, tuck the potato mixture in a bit, then pinch the dough to seal the two exposed edges. They should be ok in the fridge for a day (not more), but if you prefer, lay out the pieces on a baking sheet. Flash freeze them, then pile them into a bag or container. Bake from frozen. Hope that helps. And hope you like them! Let me know 🙂