About Us Recipes& Reviews Wine Shorts The Foodwine List Foodstocks Archives
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.
Ingredients
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
Instructions
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