These are sure to be a hit at your Seder table! Try using various exotic mushrooms, such as shiitake and portobello. If you don
- 10–12 (about 4 lb) large potatoes, peeled and cut up -
- 2 eggs plus 2 egg whites -
- ½ cup chicken or vegetable broth (approximately) -
- 1 Tbsp extra-virgin olive oil -
- Salt and pepper, to taste -
- Mushroom Filling 3 cups mushrooms, coarsely chopped
- 2 onions, coarsely chopped -
- 1 Tbsp additional olive oil -
- ½ tsp dried thyme -
- Paprika, to garnish -
1. Cook the potatoes in lightly salted water until tender, about 15–20 minutes. Drain well. Transfer the potatoes into a pan and cook on high heat for a minute to evaporate any excess moisture.
2. Mash the potatoes until smooth. Add the eggs, egg whites and just enough broth to moisten the mixture. (The amount of broth necessary will depend on the size of potatoes and how dry they are when you mash them.) Beat well. Add 1 Tbsp of oil and season with salt and pepper. The mixture should be firm enough to pipe through a pastry bag.
3. In a nonstick skillet, sauté the mushrooms and onions in the oil on medium-high heat until nicely browned, about 8–10 minutes. If necessary, add a little broth to prevent sticking or burning. Season with salt, pepper and thyme.
4. Line a baking sheet with foil and spray with nonstick spray (or line the pan with parchment paper).
5. Transfer the potato mixture into a large pastry bag fitted with a large star tube. Pipe the potatoes into mounds onto the prepared baking sheet, leaving a 2-inch opening in the center of each mound. Spoon in some of the mushroom filling and sprinkle lightly with paprika. (This part can be prepared ahead of time, keeping the prepared potatoes in the refrigerator until you are ready to bake them.)
6. Bake, uncovered, in an oven preheated to 400°F for 20 minutes, until golden.
Layered Potatoes and Mushrooms:
Instead of piping the potato mixture through a pastry bag, spread half of the potatoes in a sprayed, oblong casserole, and cover them evenly with the mushroom filling. Top with the remaining potato mixture and sprinkle with paprika and 1/4 cup of lightly seasoned matzoh meal. Bake uncovered at 400°F for 30 minutes, until golden.
Duchesse Potatoes with Almonds:
Follow the basic recipe for Duchesse Potatoes with Mushrooms, but omit the mushroom filling. Instead of filling the potato mounds with the mushroom filling, insert a few sliced or slivered almonds partway into each mound. Sprinkle lightly with paprika. Bake uncovered at 400°F for 20 minutes
This Recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.