Fluffypotatokneidlach Recipes

Steps:

• Place rack in middle of oven and preheat to 350°F. Place potatoes in a large wide heavy pot. Add 1 1/2 tsp. salt and enough cold water to cover by 2". Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35-40 minutes.
• Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted. Whisk in nutmeg, pepper, and 1 Tbsp. plus 1 tsp. salt. Remove from heat.
• Drain potatoes and immediately pass through potato ricer into a large bowl. Stir in cream mixture until smooth.
• Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl. Add Gruyère and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes. Transfer to gratin dish; smooth top.
• Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip. Pipe very tight rows of 1/2x1/2" rosettes on potato-cheese mixture in gratin dish. Bake until top is golden brown, about 45 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees. Place potatoes directly on middle rack, lining lower rack with foil. Bake until tender, 45 to 50 minutes. Slit potatoes lengthwise, and open. Fluff with a fork, and add topping.
• Classic Topping: Divide 1/2 cup sour cream or creme fraiche among potatoes. Crumble 4 slices cooked bacon and sprinkle 2 tablespoons chopped chives over tops. Season with coarse salt and freshly ground pepper.
• Savory Topping: Melt 1/4 cup unsalted butter over medium heat, swirling pan, until just beginning to brown. Swirl in 1 tablespoon chopped fresh sage. Divide sage butter and 2 ounces crumbled goat cheese among potatoes. Season with coarse salt and cayenne pepper.
• Sweet Topping: Combine 1/2 cup toasted, chopped pecans, 1/4 cup unsalted butter, 1/4 cup packed brown sugar, and 1 teaspoon cinnamon. Divide among potatoes. Season with coarse salt.

Steps:

• Combine the ground chicken, egg whites, egg yolks, matzo meal, cold water and sugar in a large bowl.
• The best way to get it all mixed up is to use your (clean) hands.
• Add salt and pepper to taste.
• Chill, covered, for 15 minutes.
• Fill a large pot with water (I use a 9 quart pot with about 8 quarts of water in it to cook all the kneidlach at once).
• Bring the water to a rolling boil.
• If you like, you can toss a bouillon cube into the pot for flavoring, or add any spices you might like.
• I usually toss in some paprika and salt.
• Remove the bowl from the fridge.
• Wet your hands with water.
• Form the knedilach mixture into 36 balls about 1 1/2 inch in diameter.
• Always make sure your hands are wet so the dough doesn't stick.
• Drop the kneidlach into the boiling water.
• Half cover the pot and turn the flame down so the kneidlach are simmering in the water.
• Let them simmer for about 45 minutes.
• Turn off the heat.
• With a slotted spoon, remove the kneidlach.
• They are now ready to be added to your soup.