Grandma's Potato Knaidlach
Pareve Pesach
This recipe has just about the shortest ingredient list and instructions imaginable. And it's barely legible. But if you're into minimalism, here you go - and really, potato, eggs, salt and fat is always a winning combination.
Ingredients
- 2 boiled potatoes very well strained (pushed through a strainer)
- 1 egg mixed
- 3 tbsp flour salt
Method
Boil and mash the potatoes, doing your best to strain out excess water. Mix the egg and flour with the potatoes and form little balls. Put the balls into boiling salted water for 15 - 20 minutes. Serve with melted butter or gravy.
I know that a lot of the instructions are left off the photo, but that’s just the standard way to make potato knaidels. She probably didn’t bother to write it down because it was just generally understood.
Notes
As with the matzah ball recipe, I feel compelled to explain that the "ach" ending in Yiddish is an indicator of plural + diminutive. So a knaidel differs from knaidlach in size. But most non-Yiddish speakers don't know that, and the more common term for these dumplings is knaidlach. 