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Kosher for Passover
Dairy-free
Makes 30 muffin-size knishes but it can be halved easily for 15
Caramelized Onions
24 ounces ( 1 ½ pounds) of onions (I prefer Vidalia) *I weigh after removing the peels and ends
2 Tablespoons avocado oil
2 Tablespoons butter (I prefer Kerrygold) *sub with oil for dairy-free
more oil as needed
water as needed
Potato Knish Filling
5 pounds of washed and peeled potatoes (I prefer yellow and peels on)
8 large eggs, beaten
½ cup olive or avocado oil
1 cup potato starch
2 ½ teaspoons salt
1/2 teaspoon pepper (more to taste)
Caramelized onions from above, equals about 1 cup
Caramelized Onions (I do this in advance and store in the fridge)
Chop onions coarsely. Place the onions in the bottom of the Instant Pot inner liner. Drizzle the oil over, add butter and press Saute and High (More).
Stir often for 10 to 15 minutes, until a brown fond on the bottom appears. Scrape and stir the fond into the onions. Turn the IP off, then back on Saute, lowering the heat to Low (Less).
Stir every so often, scraping any fond and stirring it into the onions, until the onions are very soft and very brown about 30- 45 minutes. *The Saute function only lasts 30 minutes, so you will need to re-set it once.
A great instructional article on caramelizing onions is found here: https://www.seriouseats.com/2019/06/how-to-caramelize-onions-classic.html
Potato Knish Filling
Cube 5 pounds of potatoes (Peel if desired. I use Golden and keep the skins on.) Place in the Hatrigo steamer basket.
Place 1 ½ cups of water in the Instant Pot inner liner. Place the steamer basket and potatoes in the IP, close and seal the lid. Pressure cook on High for 30 minutes with 15 minute NPR.
Remove the potatoes and place in a large bowl or mixer. I use an Ankarsrum mixer and it holds all 5 pounds. Add in remaining ingredients, including onions and mix well, until mostly smooth, but don’t over mix or the potatoes will get gummy.
Liberally grease the Hatrigo mini mold cups or muffin tins – don’t skimp!! (I use a homemade liquid of avocado oil and sunflower lecithin, but any good spray will work. Don’t use coconut oil.)
Fill each cup or muffin tin with the batter and gently smooth the top.
Bake in a preheated oven or air fryer for 30 minutes or until deep brown on top. Let sit in the cups / tins for 5 minutes. Run a knife around the edges to release the knishes. If using the mini mold cups, flip the knishes over onto a plate and turn to place the crust on top.
Makes 30 muffin sized knishes.
Reheats well from the fridge.
These freeze well wrapped tightly. Thaw slightly before warming.
About Vickilynn Parnes
