Description
This classic Potato Knish recipe features a flaky, golden pastry encasing a rich and flavorful potato filling made with Yukon gold potatoes, sharp white cheddar, caramelized onions, and a touch of schmaltz. Perfect as a snack or appetizer, these knishes can be enjoyed warm, at room temperature, or even cold.
Ingredients
Scale
Dough
- 2 1/2 cups all-purpose flour (or more as needed), spooned and leveled
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 large egg, beaten
- 1 teaspoon white vinegar
- 1/4 cup canola oil
- 1/4 cup schmaltz (rendered chicken fat)
- 1/2 cup warm water
Filling
- 2 1/2 pounds Yukon gold potatoes, peeled and quartered (about 6 medium/large)
- 1 tablespoon kosher salt
- 1/2 cup sour cream
- 1 cup shredded sharp white cheddar cheese
- Salt and pepper, to taste
- 1/4 cup butter, sliced
- 3 cups diced yellow onion
- 2 tablespoons schmaltz
- 1 1/2 teaspoons kosher salt
- Salt and ground black pepper, to taste
Egg Wash and Finishing
- 1 egg
- 2 teaspoons water, or as needed
- 1 tablespoon olive oil, or as needed
Instructions
- Prepare the Dough: In a large bowl, combine the flour, kosher salt, and baking powder. In a separate bowl, whisk together the beaten egg, white vinegar, canola oil, schmaltz, and warm water. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough on a lightly floured surface until smooth and elastic. Cover and set aside to rest while preparing the filling.
- Cook Potatoes: Place the peeled and quartered Yukon gold potatoes in a large pot. Cover with water and add 1 tablespoon kosher salt. Bring to a boil, reduce heat, and simmer until potatoes are tender when pierced with a fork, about 20-25 minutes. Drain well and mash thoroughly until smooth. Set aside.
- Caramelize Onions: In a large skillet, heat 2 tablespoons schmaltz over medium heat. Add the diced yellow onions, 1 1/2 teaspoons kosher salt, and cook slowly, stirring occasionally, until onions are caramelized and golden brown, about 15-20 minutes. Season with salt and ground black pepper to taste. Remove from heat and allow to cool slightly.
- Mix Filling: To the mashed potatoes, add the caramelized onions, sour cream, shredded sharp white cheddar cheese, sliced butter, and salt and pepper to taste. Mix everything together until well combined and creamy.
- Assemble Knishes: Preheat oven to 375°F (190°C). Divide the dough into 16 equal pieces. On a lightly floured surface, roll each piece into a thin round approximately 5-6 inches in diameter. Spoon a generous amount of potato filling onto the center of each round. Fold the edges over the filling and pinch to seal securely, forming a flattened oval or round shape. Place the knishes seam-side down on a baking sheet lined with parchment paper.
- Prepare Egg Wash: In a small bowl, whisk together 1 egg and 2 teaspoons water. Brush the tops of each knish with the egg wash to achieve a golden, shiny finish during baking. Drizzle or brush lightly with olive oil for added browning and flavor.
- Bake the Knishes: Bake the knishes in the preheated oven for about 35-40 minutes or until the pastry is golden brown and crisp on the outside. Remove from oven and let cool slightly before serving.
Notes
- A classic potato knish is a must-have nosh, where a flavored potato mixture is encased in a delicate, flaky pastry.
- These knishes are beautifully golden on the outside and tender on the inside.
- Enjoy this knish recipe warm, at room temperature, or even cold.
- Schmaltz is rendered chicken fat; if unavailable, substitute with butter or vegetable oil, but the traditional flavor will be reduced.
Nutrition
- Serving Size: 1 knish
- Calories: 264 kcal
- Sugar: 2 g
- Sodium: 783 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 46 mg
