Easy to make and freezer-friendly, these doughless potato knishes for Passover are a great, family-friendly side dish!
***Before we start – have you signed up for my email newsletters? You’ll get new recipes, cooking tips, menu suggestions, kitchen deals – and more! Click here to signup.***
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.
- 2 medium onions, peeled and finely diced
- ¼ cup oil
- 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
- 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.
- Preheat oven to 400.
- In a large bowl, combine the caramelized onions, potatoes, oil, eggs, potato starch, salt and pepper, if using.
- For best results, break up the potatoes first using a potato masher or a heavy spoon.
- Using an electric mixer, blend together all ingredients until mostly smooth. A few lumps are fine. Do not over-mix.
- 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.
- Bake at 400 for about 26-28 minutes, until tops are golden brown.
- Serve hot.
- These knishes freeze well!
If you like this recipe, you’ll also love:
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.
Make sure to follow me on your preferred social media channels to stay updated on all the latest recipes!
Facebook |Twitter | Pinterest| Instagram | Join the Facebook Group
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.
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!
I was wondering if there’s any way to do this without the potato starch? Would I use more eggs instead?
I’ve never tried these without potato starch.
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?
You can use flour or corn starch instead of potato starch.
is there any adjustment that needs to be made when using all purpose flour instead of potato starch?
You may need less flour than the amount of potato starch.
Would these freeze well?
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!
Regular size.
#8 of Miriam’s instructions say they freeze well.
Read the instructions. Or the post intro. Both will give you your answer. 🙂
I make a similar recipe year-round with flour. I freeze it all the time with great results. I freeze it fully baked.
How many does this recipe make? They look delish!
Like it says, about 30.
These look so good! I’ll have to try making them soon.
What kind of potatoes do u use here? Is Idaho ok? Or the yellow ones?
Idaho is fine.
Do yukon gold potatoes work too?
If I use mini muffin tins, how long should I bake for??
I haven’t tried minis – I would try 10 minutes then check if they are done.
Looking forward to trying the kinishes
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!!
In Israel, Nikol makes disposable foil muffin tins
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?
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.
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.
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.
They were so fluffy and tasted amazing! ! Thanks! They’ll really enhance our 2nd days!
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!! 🙂
I’m making these knishes today. I’m looking forward to tasting them. It sounds like a great recipe.
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?
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?
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.
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.
You can try halving these, but they freeze nicely so I would just recommend sticking half of them in the freezer for another time!
I was praying it would be vegan!
Boo hoo
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?
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.
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.
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
Would like to know how to freeze these and how to reheat them ? They are delicious!
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
How do you reheat them from the freezer? I see a few ppl asked but there are no answers
Defrost and reheat uncovered.
Hi instead of blending… Can I run through a food processor?
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.
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.
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 …
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!
I would just use some onion powder instead!
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
Thank you!!!
These came out delicious. I’m glad the recipe Yields a lot so I can freeze them for another time.
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
Has anyone tried adding shredded cheese to the batter prior to baking? Thinking mozzarella or gruyere would be good
These are delicious!! So good I added pastrami to some too!!
These are delicious!!! I made this last year and this year a triple recipe for pesach!!
Miriam these are amazing!!👍👍👍👌👌
Thank you so much this recipe is so good I make on repeat!!!❤👌
Thank you so much this recipe is so good I make on repeat!!!❤👌
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.
Absolutely delicious but I double the onions as a cook down to nothing after they are caramelized
Can I make them and not
Put them in tins? Just round knishes.