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Ahh… Potato kugel is one of the all-time Heimishe Comfort Foods! (My family pronounces it “kigel.”)
Here is the easiest, simplest, no-fail Potato Kugel recipe.
While I have many different recipes for different versions of potato kugel, this is the simplest and my weekly go-to. So many are intimidated by potato kugel – for no good reason.
Potato kugel doesn’t need to be complicated to be delicious.
This potato kugel is so easy, I end up making it most often. The recipe has got no onions, no need to heat oil, and it’s yummy! Try it and you’ll see.
Potato Kugel Notes and Hacks:
Use Seltzer: Seltzer instead of water gives Potato Kugel an incredibly fluffy texture.
Type of Potatoes: Use Idaho potatoes or Yukon Gold Potatoes. They each taste very different; I like both, but I prefer the rich flavor and creamy texture you get from Yukon Gold potatoes.
Super Time Hack: In the Simple Potato Kugel recipe, if you’re using Yukon Gold Potatoes, and you’re terribly short on time, you don’t even have to peel them. Just clean them very well and grate or shred them – you won’t taste the peels at all.
Check the directions for more hacks I use when I’m whipping up my Potato Kugel. I take advantage of my food processor and combine everything in the pan. No separate bowl needed!
Yield: 1 (9″ x 13″) pan
10 Yukon Gold potatoes, peeled
6 eggs
3/4 cup oil, such as Gefen Canola Oil
1/2 cup unflavored seltzer or water
1 to 2 teaspoons Gefen Salt
1/2 to 1 teaspoon Gefen Black Pepper
Preheat oven to 450 degrees Fahrenheit.
In the bowl of a food processor fitted with the S-blade, combine the eggs, oil, seltzer, salt, and pepper.
Once the mixture is combined, pour it into a 9×13-inch pan.
Remove the S-blade and fit the food processor with either the “C” fine shredding blade or “E” grating blade (depending on how you like your kugel, shredded or grated).
Shred or grate the potatoes, then add them to the pan and mix well with the egg mixture already in the pan.
Bake uncovered at 450 degrees Fahrenheit for one hour. Reduce the oven temperature to 350 degrees Fahrenheit and bake for another hour.
This recipe was excerpted from Raizy’s book Lekoved Shabbos Kodesh.
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Any idea how long i should cook for if i make in a muffin tin? Real metal, not foil
I would start with 20-25 min and go up from there in 5 min increments until ready.
In Israel we have either white potatoes or red.potatoes. since you said it really makes a difference should I pass on this recipe because those are my only choices? And if ok to use, is one better than another or can we mix red and white ?
.
Yes!
Thank you kosher.com for including this in an email recipe round-up! I was looking for a potato kugel without onions and I knew if it was from Raizy Fried it would be a winner! It came out delicious, and I used a different type of potato as that was what I had.
How many pounds of potatoes is this for
10 potatoes should be about 3.5-4 pounds.