Ashkenazic potato puffs (Bilkas) from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (page 270) by Gil Marks

  • baking potatoes
  • matzo cake meal

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    See recipe for variation.

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • ashallen on September 27, 2019

    These sounded so yummy, but they were disappointing (though not inedible) - I wouldn't make them again. Recipe suggests a few variations on the basic ingredient list - I used garlic powder. I did substitute butter for the specified oil/shortening - maybe that was a no-no. The little potato mounds were on the dry and grainy side - not succulent at all. The recipe is relatively lean (4 tbsp fat for 2 lb of potatoes) so perhaps adding more fat would help. I also wonder if a potato other than the russets specified in the recipe would fare better - Yukon Golds might be moister and creamier. Recipe was unclear on whether potato should be left whole or cut up for initial boiling step - my potato was enormous (yes, one 2 lb potato), so I cut it in 2/3-inch slices.

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