Potato Strudel

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

Although this strudel is not heavy (it is lightened with ricotta cheese), it brings back memories of eating potato knishes as a kid in Brooklyn. This is an ideal accompaniment to roast beef or grilled steak.


  • 6 large russet potatoes
  • 3 tablespoons unsalted butter
  • 1 large onion, diced


Preheat the oven to 450°F. Bake the potatoes until tender, about 1 hour. Let stand until cool enough to handle, then cut lengthwise in half and scoop out the pulp. Put the pulp through a potato ricer or through the large holes of a food mill, or mash; set aside in a mixing bowl. (Do no