Potato Knish
A flaky pastry pocket stuffed with well-seasoned mashed potato and caramelized onion — a Lower East Side pushcart classic.
- Prep
- 40 min
- Cook
- 40 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Rolling pin
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11
- carbs
- 34
- protein
- 6
- calories
- 260
Instructions
- 1
Whisk the flour and salt together. Mix in the oil, water, and egg to make a soft dough, then cover and rest 30 minutes.
- 2
Boil the potatoes in salted water until tender, about 15 minutes. Drain well and mash them roughly.
- 3
Heat the schmaltz in a skillet over medium-low heat. Cook the onions for 20–25 minutes until deeply browned and caramelized.
- 4
Stir most of the caramelized onions into the mashed potatoes. Season well with salt and pepper, then let cool slightly.
- 5
Dust a work surface with flour. Roll the dough out thin into a large rectangle.
- 6
Spread the potato filling along one long edge. Roll the dough tightly over the filling and pinch the seam shut.
- 7
Cut the roll into pieces and pinch one end of each closed. Place them seam-side down on a sheet pan.
- 8
Brush the tops with egg yolk. Bake at 375°F (190°C) for 30–35 minutes until deep golden brown.
Chef's tips
Cook the onions slowly until deeply browned before adding them to the potatoes. Rushed, pale onions will make the filling taste bland.
Storage
Refrigerate baked knishes up to 4 days, or freeze unbaked for up to 2 months.
Reheating
Reheat in a 375°F (190°C) oven for 15 minutes to re-crisp the pastry; avoid microwaving, which turns it soft.
Common mistakes to avoid
- •Mixing the dough too much, which makes the crust tough and chewy instead of tender.
- •Leaving excess water in the mashed potatoes, making the filling too loose to roll neatly.
- •Skipping the egg yolk brush, which leaves the baked crust pale instead of shiny and golden.
Serving suggestions
Cooked Potato Knish?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from New York
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
