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Wildly Inauthentic Crustless Potato Knishes - Pastorio - Serves 6
From list member Bob Pastorio. You can always count on Pastorio to come up with something interesting and wonderful.


2 large eggs; slightly beaten
2 tablespoons butter or margarine
1 teaspoons salt
1/8 teaspoons black pepper
3/8 cup matzo meal
3 cup mashed potatoes (about 1 1/2 pounds)
1 medium onion; diced and sauteed (optional)
1 egg yolk; beaten with 1 tablespoon water
oil for baking sheet


Heat oven to 400F. In a large bowl, combine eggs, butter or margarine, salt, pepper, and matzo meal. Stir in mashed potatoes and,
optionally, a diced and sauteed onion. Form heaping tablespoons of
the dough into walnut-sized balls or shape about 1/2 cup portions into the traditional square shape. Brush with egg. Place on a well- greased cookie sheet (non-stick is a good idea) and bake for 20 minutes or so, until well browned. Serve warm. I split them horizontally and spread a little mustard around the inside.

This recipe can be easily doubled. As an option you may also substitute up to 1/4 sweet potato for the white potato for a pleasantly different taste and texture. If you donıt have matzo meal, virtually any cracker meal will work, although the taste and texture will vary from this.

Recipe Notes

Knishes are traditionally made with a crepe filled with mashed potatoes. These dispense with the wrapper and form a crust all their own.

This makes a lot of little nibbles or maybe ten 3 X 3 inch knishes about an inch thick. Three cups of mashed potatoes is about 1 1/2 pounds. Iıve used Russets, Yukon Golds, and white-skins. Donıt use light margarine or whipped butter because theyıre different than the real thing, mostly more water.
Yield: about 30 walnut-sized knishes or ten larger ones


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