Fluffy Potato Kneidlach Recipes

LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
• Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
• Heat the butter, cream, and milk in a small pot over low heat until simmering.
• Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
• Garnish with chives, if desired.
• Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
• Enjoy!

FLUFFY KNEIDLACH

Steps:

• Mix all ingredients in a large bowl. Refrigerate batter for one hour minimum.
• Fill a four-quart pot three-fourths full with water and bring to a boil. Add two tablespoons salt. With wet hands, form kneidel mixture into balls and place in boiling water. (If hands get sticky, dip in water.)
• Boil kneidlach for 20 minutes, then drain in colander.

GLUTEN-FREE POTATO KNEIDLACH / NON-GEBROKTS SOUP DUMPLINGS

Steps:

• Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool. Once cool, mash with oil, eggs, salt, pepper and dill.
• Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.
• Bring soup or a pot of lightly salted water to a boil. Use your hands to gently form rough ball shapes from one tablespoon of batter at a time, and submerge dumplings in the soup or water - If you prefer, you may use a soup spoon or ice cream scoop to move free-form spoonfuls of batter into the pot. Boil for approximately 5-6 minutes - The dumplings will float up to the surface quickly but will need several additional minutes to cook all the way through.
• Serve in soup, or as a side dish with butter or margarine and fried onions.

FLUFFY POTATO CASSEROLE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 1 1/2 quart casserole dish.
• Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat 2 to 3 minutes at medium speed. Pour into prepared casserole dish. Spread fried onions evenly over the top.
• Bake uncovered for 30 to 35 minutes.

EXCELLENT MATZO KNEIDLACH

Steps:

• Combine eggs and water in a bowl and beat with an electric mixer until frothy. Fold in matzo meal, vegetable oil, parsley, salt, and pepper until well mixed. Cover and refrigerate for at least 2 hours.
• Bring a large pot of salted water to a rolling boil.
• Moisten hands and roll mixture into golf ball-sized balls. Drop carefully into the boiling water, cover, and reduce heat to a rolling simmer. Cook for 30 minutes. Remove with a slotted spoon and drain.

MATZA BALLS OR SOUP DUMPLINGS (KNAIDLACH)

Steps:

• In a mixing bowl combine and beat till fluffy the eggs chicken stock or vegetable stock or soda water and salt. Fold in the Matza Meal, parsley and ginger.
• Cover and refrigerate the mixture for 1 hour. Stir, then shape with moistened hands into 8 large (or 16 small) balls or oval shapes, using a rounded tablespoons of mixture, or less if you like them small.
• Drop into boiling salted water. Cover and simmer 45 minutes. Remove with slotted spoon and transfer to soup.
• NOTES:.
• *While Matza Meal resembles other dried crumbs, many use it year around for its special quality of swelling as it on absorbs moisture.
• To increase fiber content, use whole wheat, or wheat bran Matza, finely crushed.
• If you are not fussy about clouded chicken soup, cook Knaidlach directly in soup.
• To Life!