Doughless Potato Knishes for Passover
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 30 small knishes
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
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!
Recipe by Overtime Cook at