Mashed Potato Kolachkes Recipes

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Steps:

• Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.

Steps:

• 1. To make the dough: In a small bowl, dissolve yeast and sugar in 3/4 cup warm water, blending with a fork. Set aside.
• 2. In a blender or food processor, place warm milk, potato flakes, salt, 3/4 cup sugar, eggs and oil. Blend until well mixed.
• 3. Place 4 cups flour into a large bowl or stand mixer bowl fitted with a paddle attachment. Add mixture from blender and mix. Add yeast and up to 1 additional cup of flour if dough is too sticky. Mix until the dough is smooth. It should be a LITTLE sticky. Cover with greased plastic wrap and let rise until doubled.
• 4. Using a medium cookie scoop, portion out equal-sized pieces of dough, and roll into a ball. Place on parchment-lined baking pan, brush with oil and cover with plastic wrap and let rise until almost doubled.
• 5. Meanwhile, make the streusel topping. In a medium bowl, cut 1/4 cup butter into flour that has been mixed with sugar and coconut (if using) until coarse crumbs result. Set aside. Using the bottom of a floured glass or with your fingers, make an indentation in the tops of the Kolace and dollop with your favorite filling. Add streusel on top and bake for 10 to 12 minutes.
• 6. Remove from oven and brush sides of Kolace with a mixture of 3 Tablespoons hot water mixed with 1 Tablespoon sugar, or melted butter. These will freeze well but, because they don't contain preservatives, they will stale quickly at room temperature or when refrigerated, but try microwaving them briefly to warm them for a just-baked taste.
• 7. In some parts of the United States today, particularly in TEXAS, Kolace have become savory affairs stuffed with ham and cheese, and other fillings. This recipe calls for instant potato flakes, which hardly seems traditional, but many early recipes call for mashed potatoes in the dough, so this is just a modern concession. As is the use of a blender to speed things up!

Steps:

• Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
• Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
• Mash the potatoes with the reserved broth, the cream and butter. Season to taste.