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Nana Reba’s Potato Knishes

Total Time

Prep: 35 min. Bake: 25 min./batch


5 dozen

I grew up eating these potato knishes every holiday. My grandmother had to show up with at least four dozen because they were devoured within minutes! I haven't changed her recipe other than to use ready-made pie crusts. You can use cooked ground beef or lamb as well. —Ellie Brandon, Tucson, Arizona
Nana Reba's Potato Knishes Recipe photo by Taste of Home
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  • 1 package (24 ounces) refrigerated mashed potatoes
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 sheets refrigerated pie crust
  • Spicy brown mustard


  1. Preheat oven to 350°. Prepare potatoes according to package directions. Meanwhile, in a small skillet, heat butter over medium heat. Add onion; cook and stir just until tender, 4-6 minutes. Remove from the heat. Stir in salt and pepper. Stir onion mixture into potatoes. Cool slightly.
  2. Meanwhile, on a work surface, unroll crusts. Roll each to a 12x10-in. rectangle. Spread half the potato mixture evenly over 1 crust; top with another crust. Repeat with remaining crusts and potato mixture. Cut each rectangle lengthwise into 2-in. strips. Carefully transfer strips to parchment-lined baking sheets, separating slightly. Press opposite edges of strips with a fork to seal. Cut strips crosswise into 2-in. squares.
  3. Bake until golden brown, 25-30 minutes. Serve warm with mustard.

Nutrition Facts

1 serving: 82 calories, 5g fat (2g saturated fat), 5mg cholesterol, 97mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 1g protein.

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