Potato Knishes

  • Recipe Comments
  • Max 5 stars
    My Rating
    (3 Ratings)
  • Prep:
  • Cook Time:
  • Total:
  • Serving:
Recipe to make Potato Knishes. Your food processor can help make quick work of this traditional Jewish dish.


  • Knish Dough:
  • 2 eggs (or 1 egg plus 2 egg whites)
  • 1/2 cup oil
  • 1/2 cup warm water
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 1/2 cups flour
  • Potato Filling:
  • 8 medium potatoes, peeled and cut in chunks
  • 3 or 4 medium onions, cut in chunks
  • 1/4 cup oil or margarine
  • 2 eggs (or 1 egg plus 2 egg whites)
  • salt and freshly ground black pepper to taste


  1. For filling: Cook potatoes in boiling salted water until tender, about 20 minutes. Drain well. Return saucepan to heat for about 1 minute to remove excess moisture, shaking pan to prevent scorching. Mash potatoes with a potato masher. (If done in the processor, they become gluey.)
  2. Combine potatoes with onions, oil, eggs and seasonings. Mix well.
  3. Assembly: Divide dough into 4 pieces. Working with one piece at a time on a floured surface, coat lightly on all sides with a little flour and pat into a rectangle. Roll as thin as possible into a large rectangle.
  4. Place a row of filling about 2 inches wide along longer side of rectangle, about 1 inch from edge. Roll up into a long roll. Using the edge of your hand, press down on roll and, with a sawing motion, cut through dough. Repeat every 2 inches. Turn knishes on end, pressing cut edge in slightly. Repeat with remaining dough and filling.
  5. Bake on sprayed baking sheet in preheated 350° F oven about 35 minutes until golden.
  6. Variation: To make miniature knishes, roll dough into a 6 x 18-inch rectangle. Place a narrow band of filling (about 1 inch wide) along longer side of rectangle, about 1 inch from edge. Roll up into a long, narrow roll. Cut with the edge of your hand into 1-inch pieces. Seal ends. Bake for 20 to 25 minutes, until golden. Excellent for hors d'oeuvres.
  7. For dough: Process eggs