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5 lbs. potatoes, peeled and sliced
Boil potatoes until tender.
Meanwhile in 2 large skillets, heat oil and sauté onions until golden brown.
Drain potatoes and place in a very large mixing bowl. Add the onions (including the oil) egg whites, potato buds, salt and pepper.
Beat with an electric mixer until fluffy OR rice potatoes first. Beat remaining ingredients and mix with riced potatoes by hand for a stiffer texture.
Poster's Notes:
Why we need sweet potatoes AND mashed potatoes (not to mention stuffing!) on Thanksgiving is beyond me, but how can you fight tradition?
This is definitely not the day for low carb! My family LOVES my knishes, so I made the filling and served it in a casserole.
Although I've never had any complaints about my knishes I have noticed that the filling is slightly runny. One day I was watching Martha Stewart doing mashed potatoes and she said "Now I will rice the potatoes" and she took out a food mill. I knew ricing was better than using the mixer but I never felt like ricing 5 pounds of potatoes. This time I used the food mill and the mixture was much better.
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
1 cup vegetable oil
2 lbs. onions, chopped
2 egg whites, lightly beaten
1 cup instant potato buds
1 tablespoon + 1 teaspoon salt
3/4 teaspoon white pepper