Crustless Potato Knishes

This makes a lot of little nibbles or maybe eight 3 X 3 inch knishes=20
about an inch thick - about 1/2 cup of dough each. Three cups of=20
mashed potatoes is about 1 1/2 pounds. I've used Russets, Yukon Gold,=20
and white-skins. No discernible difference except a little color.=20
Don't use light margarine or whipped butter because they're different=20
than the real thing, mostly more water.

Pronounced kuh-nish, emphasis on the last syllable. Originally from=20
European Jewish cuisine but I got this from an American three=20
generations removed from her European roots. Could be an adaptation=20
and desperately inauthentic - tastes good. Traditional knishes are=20
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=20
with about a tablespoon of garlic powder added. The potatoes will=20
taste strong that way, but when the other ingredients are added, it=20
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 saut=E9ed (optional but good)
1 egg yolk; beaten with 1 tablespoon water
oil for baking sheet
Heat oven to 375=B0F. Combine eggs, butter (or chicken fat), salt,=20
pepper, and matzo meal. When fully mixed, add mashed potatoes and=20
stir to combine. Add onion. Roll into 1 or 1 1/2-inch balls or shape=20
about 1/2 cup into the traditional square shape. Brush with diluted=20
egg yolk. Place on a well-greased cookie sheet and bake for 30 minutes=20
or so, until well browned. Serve warm.

This recipe can be easily doubled. As an option you may also=20
substitute 1/4 sweet potato for a different taste and texture. Either=20
serve them warm or reheat for 15 seconds in a microwave, or for 6 or=20
8 minutes in a 350=B0F oven. Split horizontally and put a little mustard =

inside. Close and eat.

I tried something as an experiment with this dough: deep frying.=20
Wonderful. Formed little spheres about an inch in diameter and dropped=20
them into 365=B0F oil. Served them with different mustards, plain mayo,=20
aioli and a concoction of our own - mayo with lemon juice and garlic.=20
Good every way.

Pastorio