Potato Knishes

Potato Knishes



  • 2 ½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ cup olive oil
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  • ½ cup +1 teaspoon warm water

Potato Onion Filling

  • 5 medium to large russet potatoes peeled and cut into 1 inch chunks
  • ½ cup cream cheese softened
  • ¼ cup olive oil
  • 3 cups yellow onions diced
  • 1 cup thinly sliced scallions green and white parts
  • 2 teaspoons onion powder
  • 1 teaspoon minced dried onion
  • 2 teaspoons kosher salt
  • ½- ¾ teaspoon ground black pepper


  • 1 large egg plus 1 teaspoon water beaten with a fork to be used as an egg wash
  • 1-2 tablespoons olive oil


Make Dough

  • Whisk flour, salt, and baking powder in a large mixing bowl.
  • In a medium bowl, whisk together oil, vinegar, egg and water.
  • Pour liquid ingredients into dry ingredients and, with a spoon or with your hands, combine into a dough and knead gently until smooth.
  • Wrap dough in plastic wrap and set aside for 30 minutes to relax.

Make Filling

  • Preheat oven to 375 degrees Fahrenheit.
  • Place potatoes in a large, heavy soup pot. Add enough cold water to cover potatoes by approximately 1 inch.
  • Bring to a boil, then reduce down to a simmer until a small knife can easily pierce the potatoes. This should take approximately 11-14 minutes.
  • Drain the potatoes and place them into a large bowl.
  • Add the cream cheese and, using a potato masher, mash the potatoes until almost smooth. Do not over mash.
  • Allow the potatoes to cool.
  • In a large saucepan or sauté pan, heat olive oil on medium-high heat.
  • Add onions and scallions and sauté until the mixture is soft and nice and brown, almost caramelized. This should take approximately 10-12 minutes.
  • Remove from the heat and add onion powder, minced dried onion, salt and enough pepper to your taste.
  • Add onion and scallion mixture into the potatoes and mash until well combined. Set aside.


  • Halve the dough. On a lightly floured work surface using a rolling pin, roll out dough into a rectangle approximately 12” x 10”. It doesn’t need to be exact. Keep rolling the rectangle until it is approximately 1/8 inch thick, maintaining a rectangular shape.
  • With the long side facing you, use approximately half of the potato filling and mound it down the length of the dough starting 2 inches from the edge.
  • Using a pastry brush, egg wash the opposite side of the dough and down the sides.
  • Lift the dough over the filling and gently roll it to the egg washed end and with the seam side down.
  • Using your hands, gently make a mark (not all the way through) through the dough halfway down the long roll.
  • Mark 3 equal marks on each side creating 6 marks for 6 knishes.
  • Using a bench scraper, cut the log into 6 equal pieces.
  • Take one piece, cut side up, and gently pinch the bottom seam side while creating a round shape.
  • Flip the knish over and gently pull the dough up around the filling pinching all around to create a ruffle shape. The filling will still be exposed. This will be the top of the knish. Flatten knish slightly.
  • Using a second pastry brush, brush the underside of the knish with olive oil and place it on a parchment lined sheet pan. Repeat cutting out the remaining 5 knishes shaping as above.
  • Repeat steps 1-10 to shape remaining half of dough.
  • You should have 12 knishes on 2 parchment lined sheet pans when you are done.
  • Egg wash the tops and sides of each knish and bake for approximately 40 minutes or until knishes are nice and brown.
  • Serve at once or allow to cool to room temperature.


Makes 12 large knishes