2 scallions, trimmed, white part minced, green part thinly sliced on a sharp diagonal and set aside for garnish Instructions: Place the potatoes in a large pot with 1 teaspoon salt and water to cover by a depth of 3 inches. Briskly simmer the potatoes over medium-high heat until just tender when pierced with a bamboo skewer, 12 to 18 minutes. Drain the potatoes in a colander. When cool enough to handle, slip off and discard the skins. Grate the potatoes on the large holes of a box grater into a large bowl. (Alternatively, use a food processor fitted with a grating disk. Do not use a chopping blade.) Sprinkle the potatoes with 1½ teaspoons salt, 1 teaspoon black pepper and 2 tablespoons potato starch. Gently fold to mix. Fold in the beaten egg, brisket, cheese and scallion whites (be careful not to over-fold or the tots will be gummy). Correct the seasoning, adding salt and/or pepper to taste. 13c2 – Water Pump Agriculture Form the tots as you would gnocchi. That is, lightly dust your work surface with potato starch. Take a 4-ounce piece of the potato mixture (about the size of a lemon) and roll it into a rope about 12 inches long and ½-inch thick. Cut it crosswise into 1½-...