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Looking for a non-kugel, make-ahead potato side dish to serve with brisket

I'm making the Passover brisket and I'd like to bring a potato side dish, too. I'll need to make enough to serve about 20 people. Any great suggestions? Thanks!

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  1. Anything wrong with mashed potatoes? I like it with the juice of brisket.

    3 Replies
    1. re: DeisCane

      They get kinda gluey if they sit around. I'd rather go with herbed roasted potatoes or similar, myself. They won't be as crispy as if made fresh, but they'll still be good.

      1. re: DeisCane

        I love mashed potatoes with brisket, and if they didn't have to travel that would be among my top choices, but I'm inclined to agree with GilaB, that they get somewhat gummy after a while.

        1. re: CindyJ

          What makes them gummy is the oil or mayo or whatever is added to pareve mashed potatoes to make them "creamy." That could be added at the last minute.

      2. Boiling little new potatoes in their jackets and just rewarming them at your destination works well. You can rewarm in aluminum foil on a blech or in an oven.

        But with brisket, I would bring quinoa ;-)

        1. How about potato salad? Make it Russian/Israeli style with sour Israeli pickles and eggs in addition to the mayo.

          1. How about roasted fingerlings or baby potatoes? I pour some olive oil over them, place some bay leaves throughout the pan as well as whole garlic cloves and sprinkle with kosher salt and pepper. Sometimes I add in some rosemary as well. Depends on my mood. The garlic roasts to a squishy goodness and can be eaten as spread on matzo or on the potatoes. Don't have a specific recipe. I just do it by eye. It's easy and makes a great presentation.

            2 Replies
            1. re: sharonfl

              I was actually thinking about something like that, sharon -- I really like the garlic addition. But instead of making it ahead, I think I'd rather pop it in the oven pre-seder. By the time we're ready to eat, the potatoes will be VERY ready.

              1. re: CindyJ

                Don't forget that the first seder is on Shabbos this year, so they'd have to be in the oven before Shabbos,

            2. Here is my never fail recipe for potatoes (I am so Russian it hurts...) - boil any small potatoes (red, white or fingerling) in jackets. Add some Pesach equivalent of Smart Balance, tons of garlic and fresh dill (both minced). When I am not lazy, I also quickly fry up some sliced white mushrooms with onions (both coursly chopped) and throw that into the cooked potatoes as well.

              1. I love a Greek potato recipe that appears in one of the later (non-Mollie Katzen) Moosewood cookbooks. It's made with lemon and garlic and has become a Seder table favorite in my family, even for the folks with non-adventurous tastes. If you Google "Moosewood Greek potatoes" the recipe will come up. If you double the recipe, it should be enough for 20.

                4 Replies
                1. re: Pumpkinseed

                  Sounds yummy, but roasting at 475 degrees for 1 1/2 hours seems like it will make the potatoes extremely mushy and they'll have no shape at all, especially with stirring every 20 minutes. What's the final texture like - like hass browns?

                  1. re: helou

                    The first time I made this, I was taken aback by the instructions, too. Such a high temperature for so long!!! Here's what happens: For the first hour or so, it's just potatoes floating in water/oil. During the final 1/2 hour or 20 minutes, the water evaporates and the potatoes get both softer and a little caramelized/crunchy. The individual potato cubes do not altogether lose their individual identities, but they "melt" into each other a bit. The stirring doesn't break up tihe potatoes; it just circulates them and keeps them from sticking to the pan. I hope this makes sense; I would like to assure you that the texture is one of the charms of this dish.

                      1. re: helou

                        Do let me know how it comes out!

                2. you can make your mashed potatoes with sauteed onions and place them in pre-greased muffin tins. bake at 350 for 15 minues. before serving, heat for another 15 mintes before removing from pan
                  p.s., my brother flavors his potatoes with chiken fat or shredded horseradish. YUM

                  1. This is a mainstay in my vegan for Passover recipes: Cook and mash 6 medium sized potatoes, mix with a little olive oil (or Pesach margarine if you use it) Remove stems from 3 large portobello mushrooms and roast at 400 degrees for 20 minutes. Slice into strips. (The taste is greatly improved if you marinate the mushrooms first in 2 tablespoons tomato paste, 1/4 cup wine or basalmic vinegar, 1/2 cup water, 1/4 cup oil, 1 tsp garlic powder. Or any marinade you like. Just be aware that the temperature will be high so some oils will smoke)
                    Saute one large diced onion. Add 1/2 pound chopped mushrooms once the onions have begun to brown. Mix the mushroom/onion mixture into the potatoes, add salt and pepper to taste.
                    Decorate the top with the portobello mushroom strips. Lower oven to 350 and bake for 10-15 minutes. If you keep this in a casserole that retains heat and/or covered with a couple of layers of foil, this will keep warm and tasty for quite a while. This amount will serve 8-10.

                    3 Replies
                    1. re: lburrell

                      This sounds delicious. Would it work if I prepared the casserole in advance and baked it just before serving?

                      1. re: cheesecake17

                        Can't see any reason why not. I'd wait to add the mushrooms on the top until you are ready to serve. The issues involved in baking (which in this case is actually reheating) if you are doing this on a Shabbat would be halakich, not food related.

                        1. re: lburrell

                          Was planning to possibly make it for the second half of the holiday. Prepare it thurs morn and bake it before serving that night.

                    2. My husband is the cook in our house; he uses a great and easy chopped potato recipe. Chop baby potatoes into quarters, spice them with pepper, onion powder, garlic powder, mustard powder, paprika, white pepper, and thinly chopped basil, and then cut bake at 325 for as long as you deem it necessary9some people like it more crispy, some like it a little rarer). Hope you enjoy:-)

                      1 Reply
                      1. re: momrn

                        mustard powder is kitniyos, so not suitable on Pesach for Ashkenazim. And many people don't use garlic on Pesach, mostly for historical reasons. Otherwise, sounds delicious. And certainly sounds delicious for the rest of the year.

                      2. I'm making sweet potatoes this year. I think I'll either mash them, or serve them halved. I'm serving tagine of chicken, and roasted asparagus, I'll think the plate will look v. colorful!

                        7 Replies
                        1. re: CookieLee

                          The tagine is already sweet; are you sure sweet potato on top of that isn't a bit too much? Or is that just me?

                          1. re: zsero

                            Actually there are two kinds of "sweet potatoes," neither of them too sweet if you omit the sugar all too often added. The lighter colored usually called "sweet potatoes in markets," are pretty bland and not all that sweet. The darker ones, often called "yams," have more flavor and might be considered "sweeter." Both are less sweet if they are steamed or boiled. Also, if you serve them with lime wedges or even add lime juice, they are delicious and the flavors are balanced.
                            So I don't think the sweet potatoes (or yams) will be too much and the colors will indeed be lovely.

                            1. re: lburrell

                              I find the white ones, whcih here are called Japanese, much sweeter. But I agree that they are very malleable in terms of flavor profile, chili and lime add a great zing.

                              1. re: lburrell

                                Interesting. I usually just bake them in their jackets like normal potatoes, then peel and eat them on their own. And I find them plenty sweet; I can't understand why so many people find it necessary to add sugar, let alone other sweeteners. Must remember to try it with lime juice next time (after Pesach, because I'm not bothering to kasher the oven).

                                1. re: zsero

                                  If you have a BBQ and plan to kosher it, very easy to make sweet potatoes. Scrub each potato well, poke a few holes and double wrap in foil. When you turn on the BBQ put the wrapped potatoes on the back of the grill. Takes about 45min to cook, maybe an hour if they are large. I usually cook lots of potatoes this way and keep them for meals the rest of the week

                                2. re: lburrell

                                  I've served mashed sweet potatoes with chipotles and lime juice mixed in. A big hit

                                3. re: zsero

                                  zsero, I just served them baked in their jackets, and people added a little pareve margarine, if they desired. Most just used the tajine sauce. My sister in law immediately commented on how colorful the plate looked! It was a huge it, and I think I'll do it again next year. lburrell, I can't wait to try the lime on the side, it sounds awesome!