Potato knishes are a beloved traditional Jewish dish, often referred to as a “knish.” These delicious pastries are filled with a mixture of mashed potatoes, onions, and seasonings, and then baked or fried to perfection. They are a staple in Jewish cuisine and are enjoyed by people around the world.

Ingredients

2 lbs potatoes, peeled and diced

1 onion, finely chopped

2 garlic cloves, minced

2 tbsp vegetable oil

2 cups all-purpose flour

1 tsp baking powder

1 tsp salt

1/4 cup vegetable oil

1/2 cup warm water

Instructions

In a large pot, boil the potatoes until soft. Drain and set aside.

In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened and lightly browned.

Mash the boiled potatoes in a large bowl until smooth. Add the cooked onion and garlic, and season with salt and pepper to taste. Mix well.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add the vegetable oil and warm water, stirring until a smooth dough forms.

On a floured surface, roll out the dough to about 1/8 inch thick. Cut out 4-inch circles using a biscuit cutter or a glass.

Place a spoonful of the potato mixture onto each dough circle. Fold the dough over and press the edges to seal, creating a half-moon shape. Repeat with the remaining dough and filling.

Preheat the oven to 375°F (190°C). Place the knishes on a greased baking sheet and brush them lightly with vegetable oil.

Bake for 25-30 minutes, or until the knishes are golden brown.

Serve hot and enjoy!

Note: You can also fry the knishes instead of baking them. Heat vegetable oil in a deep skillet and fry the knishes until golden brown on both sides. Drain on paper towels before serving.

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