Part of our Countdown to Hanukkah series.
By Joan Nathan for The New York Times
Each year before Hanukkah, which begins this year at sunset on Sunday, I wonder why I labor so over potato latkes. I grate the potatoes and onions by hand, often skinning my knuckles. I squeeze out the water so the potatoes fry crisper and won’t discolor — but sometimes they still do.
I tasted a mashed potato latke recently and knew I had found my ideal: no grating, no squeezing, no discoloring. So easy that I wondered why cooks take the more difficult path.
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