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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
On Pesach we eat potatoes, and lots of it. Let’s make it exciting. These crispy bases work so well with the soft mashed potatoes. And it also looks beautiful on the plate.
8 Yukon gold potatoes
1/2 cup oil, such as Heaven & Earth Coconut Oil
1 tablespoon salt
1/4 teaspoon black pepper
1/4 cup Gefen Potato Starch
4 Yukon good potatoes, cooked, drained and mashed with oil, such as Heaven & Earth Coconut Oil
salt, to taste
pepper, to taste
1/2 cup sautéed onions
2 sweet potatoes, cooked and drained and mashed with oil, such as Heaven & Earth Coconut Oil
salt, to taste
pepper, to taste
In a food processor, with the large shredding blade fitted, shred the potatoes. Place the potatoes on a clean dish towel and squeeze out all the liquid.
Mix with the oil, salt, pepper and potato starch.
Place about 1/4 cup of the mixture into each muffin tin and press to spread them up the sides slightly.
Bake on 400 degrees Fahrenheit for 20-30 minutes, until golden and crispy.
Place your mashed potatoes and sweet potatoes in a bag (each color on one side of the syringe bag) with a syringe fitted.
Create two tone swirls. You can also add scoops instead.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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