Potato Knishes Recipe

These potato knishes are made with a creamy potato filling, which is wrapped in puff pastry, and baked until golden and delicious.

From "Recipes from the Root Cellar"
Fall 2018

  • potato knishes
    Potato Knishes are sure to please the whole family.
    Photo by Getty/hipokrat
  • potato knishes

Yield: 6-8 servings

In Recipes from the Root Cellar (Storey Publishing, 2010) explore the delicious, versatile world of root-cellar vegetables including winter squashes, jewel toned root vegetables, and hearty potatoes which open a world of recipes for in the colder months. Enjoy all of these vegetables whether they come from straight from the market or a root cellar where they have been stored and learn to expand your realm of recipes to include your root cellar vegetables to dishes like Potato Knishes and many more.


  • 1-1/2 pounds russet potatoes, peeled and cut into chunks
  • 4 tablespoons butter
  • 1/4 cup chicken fat or vegetable oil
  • 1 large onion, diced
  • Salt and pepper, to taste
  • 1-1/2 packages (17 ounces each) puff pastry, thawed
  • Spicy mustard, for serving


  1. Lightly oil a half sheet pan.
  2. Cover potatoes with cold, salted water in a saucepan. Bring to a boil, and boil until fork-tender, about 15 minutes. Drain well, and return to the saucepan. Add butter.
  3. Melt the chicken fat in a skillet over medium heat. Add onion, and saute until golden and soft, about 10 minutes. Add to potatoes, and mash well. Season with salt and pepper.
  4. Remove pastry sheets from refrigerator 1 at a time (chilled pastry is easier to work with). Cut each sheet into 9 equal squares. Stretch each square to form a much larger square, about 1/16-inch thick.
  5. Drop a rounded tablespoon of potato filling in the center of each square. Fold over 2 opposite sides of the dough, then fold over the 2 ends to form a neat parcel. Place seam-side down on prepared pan. Repeat with remaining pastry squares and filling.
  6. Place pan in the freezer while you preheat the oven to 400 degrees Fahrenheit.
  7. Bake knishes for about 20 minutes (30 minutes if completely frozen), or until golden brown.
  8. Serve warm with spicy mustard.

Note: Chicken fat is the preferred medium for sauteing the onions, as it thoroughly flavors the filling, but any cooking oil will work fine.

More from Recipes from the Root Cellar:

Reprinted with permission from Recipes from the Root Cellar by Andrea Chesman, published by Storey Publishing.

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