5 lbs. Potatoes
1 Medium Onion
2 Eggs
SEASONED POTATO SAUCE
Èiolakas
4 potatoes, peeled
2 onions, finely chopped
1 cup potato water
powdered bay leaf
fresh dill, several sprigs finely chopped
scallion greens, finely chopped
pepper and salt to taste
Cook potatoes in salted water. Save some cooking water. Mash cooked potatoes, add onions crushed with salt, mix well. Add pepper, bay leaf and 1 cup potato cooking water. Blend well.
This is traditionally served with hot potatoes as a late afternoon snack, in Dzškija, the south eastern region of Lithuania.
MUSHROOM SAUCE
Grybainis
1/2 l (2 cups) salted or fresh mushrooms
2 cups milk
1 onion, finely chopped
2 tablespoons vegetable oil
1 cooked potato
salt and pepper to taste
Cook salted or fresh mushrooms in milk. Saute onion in oil until golden brown. In a food processor, process cooked mushrooms and potato, add fried onion, process again. Add salt and pepper to taste.
GRATED POTATO CAKE
Kugelis
1 k (2 lbs) potatoes, peeled
1 cup milk
2 eggs, beaten
2 onions, finely chopped
salt to taste
butter or oil for frying onion
Grate potatoes, remove some of the potato juice, tilt the bowl and spoon off the collected juice. Bring milk to a boil and pour over the grated potatoes. This is done to disperse potato starch through the grated potatoes. Fry onion and mix into potatoes, add eggs and salt and mix well. Pour the mixture into a medium depth, greased baking dish and bake in a preheated oven at 350F/180C, until the top is well browned.
Cut into squares and serve with bacon fried with onions and sour cream.