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Doughless Potato Knish Cups

Doughless Potato Knish Cups
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Doughless Potato Knish Cups

Doughless Potato Knish Cups

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A crustless potato-knish mixture baked directly in muffin cups so each portion develops its own golden edges. The original family recipe uses potatoes, lots of onion, squash, eggs, flour, and oil. The finalized version keeps that structure but reduces the extra oil to a more practical amount and makes the cup method the main presentation.
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Prep Time 35 minutes
Course: Kugels, Sides & Knishes
Ingredients Equipment Method Notes

Ingredients
  

  • 5 Russet or Yukon Gold potatoes medium-large, about 3 lb / 1.36 kg, peeled and cut in chunks
  • 4 Onions medium, diced
  • 1/2 cup Oil (120 mL), for sauteing onions
  • 1/2 cup Oil (120 mL), for the potato mixture
  • 3 Large eggs
  • 1 3/4 cups All-purpose flour (about 210 g)
  • 2 tsp Fine salt
  • 1 Yellow squash medium, peeled if desired and coarsely grated
  • Egg for topping: 1, beaten
  • 1-2 Sesame or poppy seeds Tbsp, optional

Equipment

  • Large pot
  • Large skillet
  • Potato masher
  • large mixing bowl
  • 2 standard 12-cup muffin tins or silicone muffin pans
  • Pastry brush
  • Box grater

Method
 

  1. Preheat the oven to 375 F / 190 C. Grease 18-24 muffin cups very well. Do not use paper liners; the cups release more cleanly from a greased metal or silicone pan.
  2. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook 15-20 minutes, until very tender. Drain thoroughly and mash until mostly smooth.
  3. While the potatoes cook, heat 1/2 cup oil in a large skillet over medium-low heat. Add the diced onions and cook 15-20 minutes, stirring often, until soft and golden.
  4. Squeeze the grated squash lightly over the sink or in a clean towel to remove obvious excess moisture.
  5. In a large bowl, combine the warm mashed potatoes, sauteed onions with their oil, 1/2 cup additional oil, eggs, flour, salt, and grated squash. Mix until evenly combined.
  6. Spoon the mixture directly into the greased muffin cups, filling each almost to the top. Smooth lightly without packing hard.
  7. Brush the tops with beaten egg and sprinkle with sesame or poppy seeds if using.
  8. Bake 45-60 minutes, until the tops are deeply golden and the sides are set. Let rest 10 minutes before loosening the edges with a thin knife and lifting the cups out.
  9. For a casserole version, spread the mixture in a greased 9 x 13-inch pan and bake about 1 hour at 375 F, as the family card records.

Notes

Recipe #133
Category: Kugels, Sides & Knishes
Yield: About 18-24 cups
Method: Saute, mix, bake
Prep: About 35 minutes
Bake: 375 F / 190 C for 45-60 min
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve. Texture: Soft potato-onion centers with browned tops and edges. Best feature: All the comfort of a potato knish without making or rolling dough.
Oil Amount Adjusted for a Usable Family Version
The handwritten version calls for 1/2 cup oil to saute the onions plus a full additional cup in the mixture. Comparable doughless potato-knish recipes use less total fat, so the finalized recipe keeps the 1/2 cup used with the four onions and reduces the added oil to 1/2 cup. This still produces a rich knish cup without an excessively oily texture.
What a Beginner Should Look For
Potatoes: Very soft before mashing. Onions: Golden and sweet-smelling, not raw. Batter: Thick and scoopable. Finished cups: Browned tops, set sides, and firm enough to lift without collapsing after the 10-minute rest.
Grease the Pan Generously
These are meant to bake directly against the pan so the edges brown. Paper liners trap moisture and tend to stick. A well-greased metal muffin tin or silicone pan works much better.
Beginner Tips
  • Drain the potatoes well so the mixture is not watery.
  • Cook the onions until golden for the best flavor.
  • Squeeze excess liquid from the squash.
  • Do not overfill the muffin cups; leave a little room for expansion.
  • Wait 10 minutes before unmolding so the cups firm up.
Troubleshooting
Cups fall apart: They may be underbaked or unmolded too soon; bake until well browned and let them rest. Mixture is loose: The potatoes or squash held too much water; add 1-2 tablespoons flour if needed. Cups feel greasy: Use the corrected oil amount and make sure onions are sauteed slowly rather than fried in very hot oil. Edges stick: The pan was not greased enough; loosen gently with a thin knife while still warm.
Variations
  • Bake the full mixture in a 9 x 13-inch pan for a knish kugel.
  • Use zucchini instead of yellow squash.
  • Top with poppy seeds instead of sesame seeds.
Make Ahead, Storage & Freezing
Refrigerator: Store airtight up to 4 days. Freezer: Freeze cooled cups on a tray, then transfer to a freezer container for up to 2 months. Reheat uncovered at 350 F until hot and crisp at the edges.
Tip to Hand Down
The trick is getting rid of excess water before baking. Drain the potatoes well, squeeze the squash, and let the onions turn golden – then the cups will set and brown instead of steaming.

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