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A golden, flaky knish filled with seasoned mashed potatoes is a beloved Jewish-American deli comfort food. This savory pastry makes a satisfying vegetarian snack or side dish.
Peel and cut the potatoes into chunks; place in a pot, cover with cold water, add 1 tsp salt, bring to a simmer over medium heat, and cook for 15–18 minutes until fork-tender.
While potatoes cook, finely dice the onion; in a skillet over medium-low heat, sauté onion in 2 tbsp oil with a pinch of salt until golden and caramelized (about 10 minutes), stirring frequently for even browning.
Drain potatoes well and return to the pot; while hot, mash together with butter, sautéed onions (and oil), remaining salt, pepper, and paprika, mixing until smooth. Let cool slightly before filling.
To make the dough, in a bowl combine flour, 1 egg, 0.5 tsp salt, and water; mix until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth, cover and let rest 20 minutes.
Preheat oven to 375°F (190°C). Divide dough into 6 balls, roll each into a 6-inch circle. Fill with potato mixture, fold the dough over and seal the edges tightly. Place knishes seam-side down on a baking sheet lined with parchment. Brush tops with beaten egg. Bake for 35–40 minutes until golden brown and crisp. Cool slightly before serving.
