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Doughless Potato Knishes for Passover

March 31, 2015 by overtimecook 64 Comments

Easy to make and freezer-friendly, these doughless potato knishes for Passover are a great, family-friendly side dish!

doughless potato knishes for passover on  overtimecook.com

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I can’t believe I’m finally sharing this recipe here. It’s a Passover staple in my family. Partly because these gluten-free knishes are so delicious, partly because they can be made ahead and frozen, and partly because they’are kinda different from the other potatoes we eat all week.

But here’s the thing. First, I totally didn’t think you guys would want this recipe. It’s not exactly a new idea, is it? But then I posted it, years in a row, on social media, and kept getting request after request after request for the recipe. That led to the next problem. My photography studio shuts down close to passover, and it doesn’t reopen until the holiday is over. And you know I can’t share a recipe here without a beautiful photo! Oh, and the other problem is that I never actually measured when making these knishes!

So this year, on my pesach to-do list was to make these knishes, actually measure the ingredients I put in, and keep my studio open long enough to get the pictures I need! Well folks, I am happy to report that I’ve crossed that all off of my to-do list, and I am finally going to share this family favorite recipe with you.

doughless potato knishes for passover on overtimecook.com

4.9 from 11 reviews
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Doughless Potato Knishes for Passover
Author: Miriam Pascal, OvertimeCook.com
Recipe type: Side Dish
Prep time:  10 mins
Cook time:  28 mins
Total time:  38 mins
Serves: 30 small knishes
 
Ingredients
For caramelized onions:
  • 2 medium onions, peeled and finely diced
  • ¼ cup oil
For Knishes:
  • 8 medium potatoes, boiled and peeled
  • ½ cup oil
  • 8 eggs
  • 1 cup potato starch
  • 2 teaspoons salt
  • ½ teaspoon black pepper, optional
  • oil, for pans
Instructions
Caramelize the onions:
  1. Saute onions in ¼ cup oil on a low flame for at least 20-30 minutes, but longer is even better. You can saute the onions ahead of time.
Prepare the knishes:
  1. Preheat oven to 400.
  2. In a large bowl, combine the caramelized onions, potatoes, oil, eggs, potato starch, salt and pepper, if using.
  3. For best results, break up the potatoes first using a potato masher or a heavy spoon.
  4. Using an electric mixer, blend together all ingredients until mostly smooth. A few lumps are fine. Do not over-mix.
  5. Grease cupcake pans well with oil (a little extra in each pan is well worth the calories - it really helps the knishes develop a fried-like crust). Fill the pans until almost full with potato batter.
  6. Bake at 400 for about 26-28 minutes, until tops are golden brown.
  7. Serve hot.
  8. These knishes freeze well!
3.2.2925

If you like this recipe, you’ll also love: 

  • Roasted Vegetable Potato Salad
  • Two Tone Stuffed Potato Cups
  • Garlic and Shallot Smashed Potatoes

Also check out this fabulous roundup: 18 Delicious Things to do with Potatoes

Tools needed for this recipe: 

  • Muffin Pans (great price on this one!)
  • Saute Pan

Serving suggestion: These knishes go well with a saucy main dish, such as this brisket recipe or these ribs.

doughless potato knishes for passover on overtimecook.com

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Thanks for stopping by! I’m sure you’ll love these! Have a chag sameach – a happy passover! -Miriam

Disclosure: this post contains affiliate link(s), which means that a small percentage of every purchase made through that link goes to help support this blog.

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Filed Under: Appetizers, Holiday, Passover, Passover, Seasonal, Sides, Super-Easy, Traditional Tagged With: appetizer, knish, Passover, pesach, Potato, potato knishes, Side Dish


Comments

  1. Devorah says

    March 31, 2015 at 10:02 am

    So pretty! I always love to dress up a traditional recipe to look nice and new, yet still look familiar enough for my kids to actually eat it.

    Thanks! Chag Kosher V’Sameach!

    Reply
  2. Pessy says

    March 31, 2015 at 10:13 am

    I was wondering if there’s any way to do this without the potato starch? Would I use more eggs instead?

    Reply
    • overtimecook says

      March 31, 2015 at 12:33 pm

      I’ve never tried these without potato starch.

      Reply
      • chana says

        November 6, 2015 at 11:56 am

        Did any one try with out potato starch, which I don’t have and instead flour. Will that make it into a regular potato kugel?

        Reply
        • overtimecook says

          November 8, 2015 at 8:31 pm

          You can use flour or corn starch instead of potato starch.

          Reply
          • Yael Schwartz says

            March 23, 2020 at 8:35 pm

            is there any adjustment that needs to be made when using all purpose flour instead of potato starch?

          • overtimecook says

            April 6, 2020 at 12:05 am

            You may need less flour than the amount of potato starch.

  3. mim says

    March 31, 2015 at 11:44 am

    Would these freeze well?

    Reply
    • Rachail says

      March 31, 2015 at 12:25 pm

      Are these knishes made in a regular-sized cupcake tin or a mini one? Thank you for including gluten-free recipes, I have several friends who are gluten-intolerant, and I’m always looking for new ideas. Chag Sameach!

      Reply
      • overtimecook says

        March 31, 2015 at 12:32 pm

        Regular size.

        Reply
    • Rachail says

      March 31, 2015 at 12:27 pm

      #8 of Miriam’s instructions say they freeze well.

      Reply
    • overtimecook says

      March 31, 2015 at 12:32 pm

      Read the instructions. Or the post intro. Both will give you your answer. 🙂

      Reply
    • Sara says

      March 31, 2015 at 12:45 pm

      I make a similar recipe year-round with flour. I freeze it all the time with great results. I freeze it fully baked.

      Reply
  4. Shani says

    March 31, 2015 at 12:26 pm

    How many does this recipe make? They look delish!

    Reply
    • overtimecook says

      March 31, 2015 at 12:32 pm

      Like it says, about 30.

      Reply
  5. Molly Pierce says

    March 31, 2015 at 2:03 pm

    These look so good! I’ll have to try making them soon.

    Reply
  6. Avigayil says

    March 31, 2015 at 5:50 pm

    What kind of potatoes do u use here? Is Idaho ok? Or the yellow ones?

    Reply
    • overtimecook says

      March 31, 2015 at 6:40 pm

      Idaho is fine.

      Reply
      • Yael Arshadnia says

        June 11, 2020 at 5:15 pm

        Do yukon gold potatoes work too?

        Reply
  7. Ashley says

    March 31, 2015 at 7:07 pm

    If I use mini muffin tins, how long should I bake for??

    Reply
    • overtimecook says

      April 1, 2015 at 8:37 am

      I haven’t tried minis – I would try 10 minutes then check if they are done.

      Reply
  8. Hedda says

    April 1, 2015 at 11:13 am

    Looking forward to trying the kinishes

    Reply
  9. Chaya says

    April 1, 2015 at 11:35 am

    looks yummy!!! Can i make it as a kugel? I dont have pesach muffin tins and country i live in doesn’t have the disposable kind…
    Thanks!!

    Reply
    • mary leibler says

      April 3, 2017 at 5:03 pm

      In Israel, Nikol makes disposable foil muffin tins

      Reply
  10. Chaya says

    April 2, 2015 at 7:21 am

    Do you boil potatoes first and then peel? From order of instructions it sounds like you do. Normally I would peel potatoes and then boil. And how long do you boil potatoes for? About how long does it take to get soft? And which potatoes do you use?

    Reply
    • overtimecook says

      April 2, 2015 at 8:45 am

      I find it much easier to peel the potatoes after they’ve been boiled, but you can peel them first if you prefer. Boil them till you can stick a fork in it. Idaho potatoes work.

      Reply
  11. Miriam M says

    April 2, 2015 at 9:49 pm

    When you freeze them do you freeze them in the aluminum disposable muffin tins or do you take them out, wrap them in tin foil and then freeze them? Thanks. I made them and they are DELISH!!! I carmelized 3 big onions because I love the flavor it gives to the dish. This will become a staple in our home IYH.

    Reply
  12. Rachel Berger says

    April 5, 2015 at 10:33 pm

    I made these with gold potatoes, and did not peel them. (Just mash up with skin) I did not have a muffin tin, so just made balls, with oiled hands, and flattened slightly. They came out delicious, were a huge hit.

    Reply
  13. Leah says

    April 7, 2015 at 7:02 pm

    They were so fluffy and tasted amazing! ! Thanks! They’ll really enhance our 2nd days!

    Reply
  14. Tammy says

    April 7, 2015 at 7:59 pm

    My family & I truly appreciate your post! Thank you for sharing! These came out SO delish & picture perfect! I’ve just started my 3rd batch, as per my 14 year old son’s request, after they were devoured pre- and post-Seders!! 🙂

    Reply
  15. Sarah Stauber says

    April 8, 2015 at 5:00 pm

    I’m making these knishes today. I’m looking forward to tasting them. It sounds like a great recipe.

    Reply
  16. chavi says

    May 15, 2015 at 4:24 pm

    These look super easy and yummy! to make them year round can I just sub the potato starch for 1 cup flour and leave the recipe as is?

    Reply
  17. Shoshana Rivka Bloom says

    September 30, 2015 at 3:47 am

    When I made these over the first days of Sukkos, I used flour instead of potato starch. I used muffin tins (I sprayed them with PAM spray) and I found that the knishes stuck to the muffin tins. Is there a way to prevent this?

    Reply
  18. Bari Samson says

    April 18, 2016 at 6:43 pm

    I have these in the oven now and am anxiously waiting to taste them. I found your prep time misleading, though, because you have to saute the onions at least 20 minutes and it takes at least that long to boil the potatoes, so 10 minutes is an under-estimate for sure. Guess it takes 10 minutes once those things are done.

    Reply
  19. Wendy K says

    April 20, 2016 at 10:17 am

    Hi,
    I have a small family. Is there a way to half the recipe? Please provide how many potatoes, how much potato startch, how many eggs? How big should each potato be? My family will love these.

    Reply
    • overtimecook says

      April 20, 2016 at 4:43 pm

      You can try halving these, but they freeze nicely so I would just recommend sticking half of them in the freezer for another time!

      Reply
  20. Andrea Krinsky says

    September 11, 2016 at 11:20 pm

    I was praying it would be vegan!
    Boo hoo

    Reply
  21. Roslyn says

    March 26, 2017 at 9:56 pm

    These look amazing. Thanks for sharing. I am planning on freezing these. How do you reheat them? From frozen or defrost first? And at what temp and for how long?

    Reply
    • Ruthellen Singer says

      April 6, 2017 at 2:11 pm

      Roslyn, did you get a reply with instructions for reheating from frozen? What temp and for how long? I don’t see a reply here.

      Reply
  22. Ronit says

    April 5, 2017 at 9:52 pm

    I am not a big baker, I don’t love following exact recipes, but I tried these and they came out amazing! They look just like the picture. They taste delicious! Thank you.

    Reply
  23. Michelle says

    April 6, 2017 at 3:11 pm

    I just made these for Passover and they are delicious!!!
    I need to know how to freeze them. In the muffin tin or out of the tin?
    and then how to heat them up? defrost and heat at what temperature and how long?
    Again I love these

    Reply
  24. Michelle says

    April 7, 2017 at 3:51 pm

    Would like to know how to freeze these and how to reheat them ? They are delicious!

    Reply
  25. Marsha says

    April 12, 2017 at 8:03 pm

    These were absolutely amazing when coming hot out of oven. After freezing and reheating the texture wasn’t the same. Could you advise how to reheat as I would like to know before making my next batch.

    Thanking you in advance

    Reply
  26. Blima Spetner says

    February 14, 2018 at 1:22 am

    How do you reheat them from the freezer? I see a few ppl asked but there are no answers

    Reply
    • overtimecook says

      April 9, 2018 at 6:22 pm

      Defrost and reheat uncovered.

      Reply
  27. Jacqueline says

    March 28, 2018 at 1:41 am

    Hi instead of blending… Can I run through a food processor?

    Reply
  28. Aliza Bochner says

    March 28, 2018 at 3:22 am

    I always wonder what a large potato (or any other vegetable) means to someone. I always appreciate a weight. According to Google a large potato is about 14 oz. That would make this recipe about 6-1/2 lbs. I’m going to try 5 lbs and hope that works well.

    P.S. As above, ‘you’re’ email should be ‘your’ email.

    Reply
  29. heather quirt says

    September 6, 2019 at 12:24 pm

    These were AMAZING! So delicious. I made 24 BIG knishes from the recipe. So happy when I find something that is both gluten free and delicious! Thank you for this.

    Reply
  30. Rebecca Sherman says

    February 14, 2020 at 6:28 pm

    I am about to give these a try with sweet potatoes (and sweet potato starch). I was hoping someone might have given it a try before my effort, but here goes …

    Reply
  31. Meira says

    March 31, 2020 at 4:33 pm

    Has anyone made these without onions? My teenage daughter hates onions. If I dice the onions really small, could I not tell her they are in there or are they too noticeable?
    Thanks!

    Reply
    • overtimecook says

      April 6, 2020 at 12:05 am

      I would just use some onion powder instead!

      Reply
    • Karen says

      April 19, 2022 at 12:26 pm

      It definitely needs the onions and I actually double or triple the amount as they cook done to nothing when you caramelize them
      Which makes them sweet

      Reply
  32. Meira says

    April 6, 2020 at 3:30 am

    Thank you!!!

    Reply
  33. Natali Webman says

    April 9, 2020 at 4:40 pm

    These came out delicious. I’m glad the recipe Yields a lot so I can freeze them for another time.

    Reply
  34. Regina Gasparich says

    March 25, 2021 at 11:46 pm

    Can I pre COOK the potatoes and mash them the day before and put them in the fridge? Or is better to do this the day of?

    Thank you for sharing this recipe

    Reply
  35. Eric says

    April 1, 2021 at 3:13 pm

    Has anyone tried adding shredded cheese to the batter prior to baking? Thinking mozzarella or gruyere would be good

    Reply
  36. Rivka says

    January 31, 2022 at 10:42 pm

    These are delicious!! So good I added pastrami to some too!!

    Reply
  37. ... says

    April 14, 2022 at 4:28 am

    These are delicious!!! I made this last year and this year a triple recipe for pesach!!

    Reply
  38. Sorah says

    April 14, 2022 at 4:29 am

    Miriam these are amazing!!👍👍👍👌👌

    Reply
    • Rk says

      April 14, 2022 at 4:31 am

      Thank you so much this recipe is so good I make on repeat!!!❤👌

      Reply
  39. Rk says

    April 14, 2022 at 4:31 am

    Thank you so much this recipe is so good I make on repeat!!!❤👌

    Reply
  40. Lauren says

    April 16, 2022 at 1:17 pm

    Hi Miriam! These are delicious! I made your recipe exactly (oh, I did add some par boiled chopped kale), and I got exactly 30! I made them ahead of time. After they cooled, I removed them from the tins and heated them on a casserole dish on 350 for, maybe 15 minutes in the oven (one in a toaster oven)! They came out soft, fluffy and tasty. Thank you! I will try freezing them one day, and probably cook them from frozen. Thanks for your recipe! I can’t wait to share them at our Seder (actually I didn’t wait; I pretasted!). Happy many holidays to you.

    Reply
  41. Kayla says

    April 19, 2022 at 12:25 pm

    Absolutely delicious but I double the onions as a cook down to nothing after they are caramelized

    Reply
  42. Fredda mitchell says

    April 24, 2022 at 7:28 pm

    Can I make them and not
    Put them in tins? Just round knishes.

    Reply

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