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Potato Puff Shells (P, KLP, TNT)
Source: Frances AvRutick's "The Complete Passover Cookbook," 1981
Serves: 6-8

1/2 cup water
1/4 cup oil
1/4 teaspoon salt
1/2 cup matzo meal
2 eggs
1 cup mashed potatoes
Salt and pepper to taste
1 egg
Grease for the baking sheet

Boil the water, oil, and salt together in a 2-quart saucepan over medium heat. Add the matzo meal all at once, stirring vigorously. Turn down the heat to low and continue to stir until the batter no longer adheres to the sides of the pan.

Transfer the batter to the bowl of an electric mixer. Add the 2 eggs, 1 at a time, beating well after each addition.

In a separate bowl, season the mashed potatoes with the salt and pepper; add the 1 egg. Beat until very light and fluffy. Combine both mixtures. Beat with the electric mixer until thoroughly blended.

Drop by the tablespoonful onto a lightly greased baking sheet. Bake in a preheated 450°F oven for 10 minutes. Reduce the heat to 350°F and continue baking for an additional 30-40 minutes, until lightly browned.

Poster's Notes:
I would use 2 egg whites (2=1 whole egg) and one whole egg here.

The author recommends filling the shells with liver sauté, but that's not something my gang would touch, so I've done it with steamed veggies (like broccoli and mushrooms). If you use a filling of turkey/chicken chopped and mixed with a bit of gravy, then the recipe falls under the "Meat" category.

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A