Mom’s Potato Knishes

Mom’s Potato Knishes

As a recipe developer, it’s not often that I make other peoples recipes, and when I do, it’s often ones that have been in my family for years. I usually find myself cooking my mom’s dishes around the High Holidays – there’s just something about the Days of Awe that makes me want to connect to my roots, and how more so than with food.

Mom’s potato knishes are a staple at every holiday meal, and it has always been my favorite, because, well… potatoes. It’s probably the only time you’ll see me using margarine – EVER – because coconut oil just doesn’t fly here and to keep the knishes pareve, I’ve got no other choice. Plus, puff pastry is basically 80% margarine anyway, so what’s a little more, amiright?

What I love about this recipe is that the filling makes enough to fill 3 whole rolls and they freeze great! And since they’re frozen unbaked, they taste like you just made them when you bake them up before serving. = a perfect recipe for long holidays like Succos coming up! If you have a custom to eat stuffed foods for the Harvest Holiday, I’ve got you covered there too!

Related Recipes:

cabbage bourekas
deli roll
spanakopita bourekas
salmon en croute with creamed leeks

Post a Comment

9 thoughts on “Mom’s Potato Knishes

  1. RE: Mom’s Potato Knishes
    If I made these and froze then, how long do you bake and at what temperature do you bake the frozen Knishes?
    Thank you

  2. This looks delicious. I would love to make it for Yom tov! Can I bother you with a couple of questions? Do you cut the slits all the way through until the bottom layer or just the top layer? Does the puff pastry inside get fully baked? I hate raw puff pastry that you often find inside deli roll.

    1. Hi Adina, I don’t cut all the way through, I just make a slit, not deep at all. The puff pastry inside kind of melts into the potatoes if that makes sense. You don’t really see those layers anymore but you also don’t taste raw dough. It’s basically one big mush in a very delicious kind of way!

  3. the original moms knishes came out of Borough Park section in Brooklyn, they are called Piroshki & are made with a yeast dough not Phylo or strudel type dough. the original knish (MOMs was sold by Ruby the knish man from a small metal pushcart that had a charcoal or wood oven to keep the knishes hot . during the winter ruby sold hot sweet potatoes out of the same cart at school yards in East New York & Brownsville.

Leave a Reply to allen Tobias Eisenpress Cancel reply

Your email address will not be published. Required fields are marked *