Potato Knish Recipe

If you’ve ever craved that perfect blend of crispy, flaky pastry wrapped around a soft, flavorful potato filling, then you’re going to love this one: my Potato Knish Recipe is an absolute crowd-pleaser. Whether you grew up nibbling these as a comforting snack or you’re just discovering them, this recipe delivers that authentic vibe with a touch of home-cooked love. Trust me, once you make these, your kitchen will smell incredible, and your family will be asking for seconds (and thirds!). So, pull up a chair and let’s dive into making some golden, tender knishes together.

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Ingredients You’ll Need

All the ingredients here blend to create that perfect balance of flaky pastry and creamy, savory filling. I recommend using Yukon gold potatoes—they have a lovely buttery texture that really shines through. And schmaltz? It might seem fancy, but it adds a depth that’s hard to beat. If you can’t find it, I’ll share a quick tip for substituting it below.

• All-purpose flour: Use spooned and leveled for the best dough texture and avoid sticky liabilities.
• Kosher salt: Flaky and coarse; enhances the filling and dough flavor beautifully.
• Baking powder: Gives the dough a subtle lift, keeping it tender and light.
• Egg: Beaten, for binding dough and later egg wash to achieve golden crust.
• White vinegar: A little acidity strengthens the dough and tenderizes gluten.
• Canola oil: Keeps the dough moist and pliable without overpowering flavors.
• Schmaltz (rendered chicken fat): Adds authentic richness; I’ll share a simple way to render your own or substitute if you prefer.
• Warm water: Helps bring the dough together smoothly.
• Yukon gold potatoes: Peeled and quartered; their buttery quality makes a creamy filling.
• Sour cream: Adds tang and richness to the potato mixture.
• Sharp white cheddar cheese: Shredded for a hit of savory bite in every knish.
• Butter: Sliced for melting into the filling, creating a luscious texture.
• Yellow onion: Diced finely and sautéed for natural sweetness that complements the potatoes.
• Ground black pepper: Freshly ground to balance the flavors.
• Olive oil: Used occasionally to sauté or brush the dough for a delicate crisp.

Variations

I love that this Potato Knish Recipe can be tweaked to your taste or dietary needs. Whether you want something a little lighter or are craving something extra cheesy, there’s room to play—giving you a chance to make this your very own.

• Cheese Swap: My family sometimes requests mozzarella instead of cheddar for a milder, gooier filling, and it’s just as satisfying.
• Vegetarian Schmaltz Replacement: I’ve swapped schmaltz with high-quality olive oil or vegan butter in a pinch; it alters flavor a bit, but still scrumptious.
• Spiced Up: Adding a pinch of smoked paprika or cayenne to the potato mix brings a subtle warmth without overpowering the classic flavors.
• Mini Knishes: If you’re hosting, making smaller-sized knishes turn them into delicious, easy-to-handle appetizers everyone loves.

How to Make Potato Knish Recipe

Step 1: Render Schmaltz and Sauté Onions

This might be the most mouthwatering starting point. Begin by rendering your schmaltz if you’re using raw chicken fat—slowly melt diced chicken skin over low heat until golden and crispy. Use this fat to sauté your diced yellow onions gently until they become sweet and translucent, seasoning with salt and pepper. You’ll see the kitchen fill with an irresistible aroma—one of my favorite smells in the world! If you don’t have schmaltz, olive oil works as a great substitute here.

Step 2: Cook and Mash the Potatoes

Meanwhile, boil peeled and quartered Yukon gold potatoes in salted water until fork-tender—this usually takes about 20 minutes. Drain well and return them to the warm pot to dry out a bit, which helps make your filling less watery. Mash the potatoes until smooth but still a bit rustic; add your sautéed onion, sour cream, sharp cheddar, butter slices, salt, and pepper. Mix gently but thoroughly. This filling is where the magic happens, so taste and adjust seasoning—don’t be shy here!

Step 3: Prepare the Dough

In a large bowl, whisk together flour, salt, and baking powder. Then mix in the beaten egg, white vinegar, canola oil, schmaltz, and warm water. I use my hands here for the best feel—mix until the dough comes together into a ball, but if it’s too sticky, sprinkle on a bit of extra flour. Knead gently just to smooth it out, then cover it with a damp towel and let it rest for about 15 minutes. This resting step makes the dough easier to roll and helps develop that tender texture we’re after.

Step 4: Assemble Your Knishes

Roll the dough out on a floured surface to about 1/8-inch thickness. Use a round cutter or glass to make circles roughly 4-5 inches wide. Place a generous spoonful of filling in the center of each, then fold and seal the edges securely—this step can be a bit fiddly, but I promise it gets easier with practice. I like to pinch the edges decoratively to keep the filling snug inside. Lay the knishes seam-side down on a lined baking sheet.

Step 5: Egg Wash and Bake

Whisk your egg with a little water and gently brush the tops of the knishes for a golden finish. Pop them in a preheated 375°F (190°C) oven for about 35-40 minutes, or until they’re beautifully golden and crisp on the outside. The smell that fills your kitchen as they bake? Absolutely heavenly. Let the knishes cool slightly before digging in to avoid burning your mouth on that hot, cheesy filling!

How to Serve Potato Knish Recipe

Garnishes

I love serving these with a sprinkle of freshly chopped parsley for a burst of color and freshness, maybe a dollop of sour cream or tangy mustard on the side. These simple garnishes add a lovely contrast to that rich, creamy filling and crispy crust.

Side Dishes

For a complete meal, I often pair knishes with a crisp green salad or some pickled vegetables—they help cut through the richness beautifully. A bowl of hot chicken soup alongside knishes also brings back those nostalgic deli vibes that I adore.

Creative Ways to Present

Planning for a party? Try mini knishes served on a fancy platter with various dipping sauces—like garlic aioli, spicy ketchup, or herb-infused sour cream. They’re easy finger food and make a charming appetizer that everyone will talk about.

Make Ahead and Storage

Storing Leftovers

I store leftover knishes in an airtight container in the fridge for up to 3 days. When I reheat them, I use the oven or toaster oven to bring back that crispy outside—microwaving makes the dough a bit soggy, which is unfortunate.

Freezing

This knish dough freezes beautifully! I usually freeze assembled but unbaked knishes on a tray until solid, then transfer them to a freezer bag. When I’m ready to bake, I pop them straight into the oven, adding a few extra minutes to the baking time. It’s a game-changer for busy days.

Reheating

Reheat knishes in a 350°F (175°C) oven for about 10-15 minutes until warmed through and crispy again. If you want to speed things up, cover with foil to warm evenly without drying out, then uncover for the last few minutes to crisp the crust up.

FAQs

Final Thoughts

I absolutely love how this Potato Knish Recipe brings warmth and nostalgia together in each bite. When I first tried making knishes at home, I was surprised by how approachable the process felt—and how much joy those flaky pockets of comfort brought to my table. The combination of tender potato, melty cheese, and that golden crust is a guaranteed hit, whether it’s a weeknight treat or a special occasion. If you’re looking for a recipe to impress your friends and family or just want a cozy snack that feels like a big hug, give this a try. I promise, once you do, Potato Knishes will earn a permanent place in your recipe arsenal.

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