Mash the cooked potato until smooth, then add the remaining ingredients. Mix until well combined.
Bring a large pot of salted water to a boil. Using wet hands, shape the mixture into tablespoon-sized balls. Drop into the boiling water a few at a time (don’t
overcrowd the pot). Cook for four minutes, then remove with a slotted spoon.These freeze beautifully. Freeze in a single layer on a baking sheet, then transfer to a freezer bag once frozen. Warm up together with soup.
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Notes:
On Pesach, when you're working with limited ingredients, sautéed onions become your secret to adding deep flavor to every dish.
To make perfectly sautéed onions: Dice onions and place in a large pot over low heat. Cook until they soften and begin releasing liquid, about 10 minutes. Add salt and oil to taste. Continue cooking over low heat, stirring every few minutes to prevent burning, until the onions are soft, golden brown, and caramelized.
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Photography and Styling by Estee Schwimmer
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Tried this recipe and it was a winner!