Love potatoes? Tired of the same-old same-old Passover potato recipes? You will love these trompe l’oeil potato brioches. They are one of my favorite side dishes to serve with beef, poultry, or fish on Passover. They look so much like the classic French brioche, yet they are a tasty and creative way to serve kosher for Passover potatoes. Enjoy!
Ingredients
- 3 ¼ pounds Yukon gold potatoes, cut into quarters
- 1 stick margarine cut into small pieces, room temperature
- matzo cake meal
- parchment paper
- 2 teaspoons kosher salt
- 4 egg yolks
- freshly ground pepper to taste
- 2 tablespoons chopped fresh herbs (dill, parsley, chives or a combination of 2 or more)
- 2 non-stick 12-cup mini muffin pans
Preheat oven to 400 degrees. Grease the individual cups on the muffin pans with melted margarine or vegetable spray and refrigerate before using. Dust the bottom and sides of the muffin cups with matzo cake meal. To prevent sticking, I cut out circles on parchment paper to fit the bottoms of the muffin cups.
Place potatoes into a large saucepan, and cover with water. Add 1 teaspoon of the salt. Bring to a boil then reduce heat to a simmer and cook the potatoes until they are soft—about 20 to 30 minutes.
Drain the potatoes. Peel them, then force them through a potato ricer into a large mixing bowl. Add the margarine, remaining salt, 3 egg yolks, pepper and fresh herbs and combine well. Allow the potato dough to cool in the fridge for 1 to 2 hours, until it is easy to handle, and no longer sticky.
Remove from the fridge, then lightly flour your hands and a pastry board with matzo cake meal. Use about 2 generous tablespoons of the potato dough for each potato muffin. Pinch off a small marble sized piece of the dough. Roll the larger piece of dough into a ball. Make a small indentation in the center of the large ball, roll the smaller piece of dough into a marble sized ball, and place into the indentation. The potato muffin will look like a small brioche. Repeat with the remaining dough.
Add 1 tablespoon of water to the remaining egg yolk and beat well. Brush the egg glaze onto each potato muffin before baking. Bake in the preheated oven for 20 to 25 minutes or until golden brown. Remove gently from muffin pans. Can be made a day ahead and reheated for 10 minutes in a 350 degree oven before serving.
Makes about 24 potato brioches
