Crustless Potato Knishes
This makes a lot of little nibbles or maybe eight 3 X 3 inch knishes
about an inch thick - about 1/2 cup of dough each. Three cups of
mashed potatoes is about 1 1/2 pounds. I've used Russets, Yukon Gold,
and white-skins. No discernible difference except a little color.
Don't use light margarine or whipped butter because they're different
than the real thing, mostly more water.
Pronounced kuh-nish, emphasis on the last syllable. Originally from
European Jewish cuisine but I got this from an American three
generations removed from her European roots. Could be an adaptation
and desperately inauthentic - tastes good. Traditional knishes are
made with mashed potatoes inside a crust. This is less hassle and faster.
One change I made is for the potatoes to be boiled in salted water
with about a tablespoon of garlic powder added. The potatoes will
taste strong that way, but when the other ingredients are added, it
calms them done nicely.
Yield: about 40 walnut-sized knishes or a dozen larger ones
2 large eggs; slightly beaten
2 tablespoons butter (chicken fat is even better)
1 teaspoon salt
1/8 teaspoon black pepper
3/8 cup matzo meal (or other bread or cracker crumbs)
3 cups mashed potatoes
1 medium onion; diced and sautéed (optional but good)
1 egg yolk; beaten with 1 tablespoon water
oil for baking sheet
Heat oven to 375°F. Combine eggs, butter (or chicken fat), salt,
pepper, and matzo meal. When fully mixed, add mashed potatoes and
stir to combine. Add onion. Roll into 1 or 1 1/2-inch balls or shape
about 1/2 cup into the traditional square shape. Brush with diluted
egg yolk. Place on a well-greased cookie sheet and bake for 30 minutes
or so, until well browned. Serve warm.
This recipe can be easily doubled. As an option you may also
substitute 1/4 sweet potato for a different taste and texture. Either
serve them warm or reheat for 15 seconds in a microwave, or for 6 or
8 minutes in a 350°F oven. Split horizontally and put a little mustard
inside. Close and eat.
I tried something as an experiment with this dough: deep frying.
Wonderful. Formed little spheres about an inch in diameter and dropped
them into 365°F oil. Served them with different mustards, plain mayo,
aioli and a concoction of our own - mayo with lemon juice and garlic.
Good every way.
Pastorio