The Best Potato Knish Recipe

A tried-and-true favorite for every occasion

A Knish That’s Stood the Test of Time

We’ve tried many potato knish recipes over the years — some flaky, some soft, some traditional, and some with a twist. But this one? It became our go-to. It’s the kind of recipe that once you make it, you just know: this one’s staying.

It’s now a staple in our homes for every Yom Tov, and it’s loved by both kids and adults. The filling is creamy and comforting, the dough is perfectly soft yet sturdy, and the versatility makes it easy to shape and serve in so many ways.

One Recipe, So Many Ways to Bake It

This dough and filling combo is incredibly flexible. Here are our favorite ways to shape it:

Our Favorite: Simple Knish Logs

Most of the time, we go with simple, classic logs — easy to make, freeze, and slice as needed. They’re a time-saver and always a crowd-pleaser.

Elegant Large Knish with Lattice Top

Perfect for a Yom Tov table centerpiece, this large knish looks beautiful. We top it with a simple lattice made from strips of dough. If you decide to shape your knishes like this, it is important to make it on a foil pan so the bottom crust doesn’t get too hard. A softer crust will make it easier to cut at the table.

Individual Knishes

Great for serving guests or preparing portions ahead of time. These can be round, square, or even mini for appetizers.

Pro Tip: How to Cut Potato Knish Logs Neatly

One of the best tips we’ve learned (after much trial and error) is how to cut the knishes so they keep their shape and look beautiful when baked.

Here’s our method:

1. Freeze the knish logs raw.
   Once you’ve assembled your knishes, freeze the whole log before baking.
2. Partially defrost before slicing.
   Let the logs sit at room temperature just long enough to soften slightly. You want them firm, but not rock hard.
3. Use a very sharp knife.
   A clean, sharp knife will help you cut through the dough and filling without squishing or tearing the log.
4. Want perfectly uniform slices?
   Freeze the logs in loaf pans. This helps keep the shape consistent and makes cutting super easy.

Make It Ahead & Bake Fresh

These knishes are very freezer-friendly. You can make them well in advance and defrost and bake as needed.

Either way, the results are golden, crispy on the outside, and soft and flavorful on the inside.

A Yom Tov Favorite, Year After Year

From Rosh Hashanah to Sukkos and beyond, this knish recipe has become a beloved tradition in our homes. Whether you serve it as a side or an appetizer, it’s always a favorite knish dish.

EstherO’s Delicious Potato Knishes

Print Recipe Pin Recipe

Ingredients

  

• 1/4 cup oil
• 1/2 stick margarine (or an additional 1/4 cup oil)
• 1 medium warm potato cooked and mashed
• 1 tsp salt
• 1 cup warm water
• 3.5-4 cups flour (start with 3.5 cups, add more if the dough is too sticky. The less flour the better the dough will be.)

Mashed Potato Mixture

• 2 large onions chopped
• 4-8 Tbsp oil
• 5 lbs Yukon or red potatoes
• salt and pepper to taste

Topping

• 1 egg for egg wash
• sesame seeds optional

Instructions

 

• Place potatoes in a large pot. Cover potatoes with water and cook until soft.
• Sauté the onions till golden.
• Peel the potatoes while they are still warm. Use one potato for the dough.
• Place all dough ingredients in the bowl of your electric mixer and knead into a smooth dough.
• Place warm potatoes, sautéed onions , salt, and pepper in the bowl of your electric mixer. Mix on high for about two minutes until smooth. Do not overmix the potatoes.
• Shape the knishes into any size and shape knishes.
• Place the knishes on parchment lined cookie sheet or loaf pans.
• Freeze raw or bake at this point.

For Criss Cross Knish

• Remove an eighth of the dough for a crisscross design and set aside.

  Divide remaining dough in half.
• Roll half the dough into a ¼-inch thick rectangle.

  Spread half of the filling lengthwise in the center of the dough.

  Bring both sides to the center so that the sides overlap each other. Fold in the ends of the log. Place seam-side down on a parchment lined cookie sheet.

  Repeat with the other half of the dough.
• Roll out the piece of dough you set aside.

  Cut the dough into twelve 12 x ½-inch strips, six strips for each log.

  Drape strips over log to form crisscross pattern. Tuck ends underneath.

  Brush logs with beaten egg.

Baking Instructions

• Preheat oven to 375°
• Cut the knishes before baking (optional).

  See our tip in the post for cutting the knishes neatly.
• Brush knishes with beaten egg and sprinkle with sesame seeds (optional).
• Bake knishes, uncovered for 45-60 minutes, until golden brown.