Easy to make and freezer-friendly, these doughless potato knishes for Passover are a great, family-friendly side dish!
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I can’t believe I’m finally sharing this recipe here. It’s a Passover staple in my family. Partly because these gluten-free knishes are so delicious, partly because they can be made ahead and frozen, and partly because they’are kinda different from the other potatoes we eat all week.
But here’s the thing. First, I totally didn’t think you guys would want this recipe. It’s not exactly a new idea, is it? But then I posted it, years in a row, on social media, and kept getting request after request after request for the recipe. That led to the next problem. My photography studio shuts down close to passover, and it doesn’t reopen until the holiday is over. And you know I can’t share a recipe here without a beautiful photo! Oh, and the other problem is that I never actually measured when making these knishes!
So this year, on my pesach to-do list was to make these knishes, actually measure the ingredients I put in, and keep my studio open long enough to get the pictures I need! Well folks, I am happy to report that I’ve crossed that all off of my to-do list, and I am finally going to share this family favorite recipe with you.
- 2 medium onions, peeled and finely diced
- ¼ cup oil
- 8 medium potatoes, boiled and peeled
- ½ cup oil
- 8 eggs
- 1 cup potato starch
- 2 teaspoons salt
- ½ teaspoon black pepper, optional
- oil, for pans
- Saute onions in ¼ cup oil on a low flame for at least 20-30 minutes, but longer is even better. You can saute the onions ahead of time.
- Preheat oven to 400.
- In a large bowl, combine the caramelized onions, potatoes, oil, eggs, potato starch, salt and pepper, if using.
- For best results, break up the potatoes first using a potato masher or a heavy spoon.
- Using an electric mixer, blend together all ingredients until mostly smooth. A few lumps are fine. Do not over-mix.
- Grease cupcake pans well with oil (a little extra in each pan is well worth the calories - it really helps the knishes develop a fried-like crust). Fill the pans until almost full with potato batter.
- Bake at 400 for about 26-28 minutes, until tops are golden brown.
- Serve hot.
- These knishes freeze well!
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Thanks for stopping by! I’m sure you’ll love these! Have a chag sameach – a happy passover! -Miriam
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