Easy Homemade Potato Knish Recipe: Perfect Jewish Comfort Food

Discover the ultimate comfort food with our mouthwatering potato knish recipe! These savory Jewish dumplings are perfect for brunch, snacks, or any time you crave a hearty bite. With their crispy exterior and molten potato center, knishes are a true culinary delight that will keep you coming back for more.

Our twist on the classic filling uses fresh scallions for a burst of flavor. The best part? You can prepare both the filling and dough up to three days in advance, making this recipe ideal for entertaining or meal prep. Get ready to indulge in a timeless favorite that’s sure to become a staple in your kitchen!

Potato Knish Recipe Details

Ingredients

For the Dough:

• 2 1/2 cups (12 1/2 ounces) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 large egg, beaten
• 1/2 cup vegetable oil
• 1 teaspoon lemon juice from 1 lemon
• 1/2 cup water

For the Filling:

• 1 pound russet potatoes, peeled and cut into 1 inch pieces (about 2 medium)
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter
• 1/2 cup finely sliced scallion whites and greens (about 4 scallions)
• 1 large egg, beaten

Directions

1. Prepare the Dough: In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, combine egg, vegetable oil, lemon juice, and water. Pour wet ingredients over dry and mix with a wooden spoon until a dough forms. Knead briefly until smooth, about 1 minute. Wrap tightly in plastic wrap and let rest for 1 hour at room temperature or overnight in the refrigerator. Bring to room temperature before using.
2. Create the Filling: Cover potatoes with water in a large pot, season generously with salt, and bring to a simmer. Cook until easily pierced with a knife, about 10 minutes. Drain and let dry briefly. Add butter and mash until nearly smooth. Mix in scallions and season to taste with salt and pepper. Allow to cool to room temperature.
3. Preheat oven to 375°F and position rack in the middle. Line a baking sheet with foil or parchment paper.
4. On a floured surface, divide dough in half. Roll each half into a wide, thin rectangle, less than 1/4-inch thick. Form a log of filling along the bottom long edge, roll up, and cut into four equal portions. Seal and pinch dough around filling on one end of each portion, then place on the prepared baking sheet. Gently flatten each knish. Repeat with remaining dough and filling to make 8 knishes total. Brush all portions with beaten egg. Bake until golden, about 45 minutes. Serve hot and enjoy the incredible flavor explosion!