Mashed Potato Kugel Recipes

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MEME'S POTATO KUGEL



Meme's Potato Kugel image

This is my grandmother's mashed potato kugel. Perfect for the High Holidays!

Provided by K-PO

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 8

Number Of Ingredients 10

8 yellow potatoes, peeled and cut into eighths
1 ¼ teaspoons salt, divided
1 ½ teaspoons garlic powder
2 teaspoons vegetable oil, or as needed
1 ½ large onions, finely chopped
¼ teaspoon ground black pepper
4 eggs, beaten
2 tablespoons matzo meal
1 pinch salt
1 egg, beaten

Steps:

  • Place potatoes and 1 teaspoon salt into a large pot and cover with water; bring to a boil. Reduce heat to medium, stir in garlic powder, and simmer until tender, about 15 minutes. Drain; mash potatoes until no lumps remain.
  • Heat oil in a skillet over medium-high heat. Cook and stir onion in hot oil until golden and tender, 5 to 10 minutes.
  • Stir onions, 1/4 teaspoon salt, and pepper into mashed potatoes. Cool.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Stir 4 eggs, matzo meal, and a pinch of salt into potato mixture. Spread potato mixture into prepared baking dish and brush top with beaten egg.
  • Bake in the preheated oven until a knife inserted into the center of the kugel comes out clean, about 30 minutes.

Nutrition Facts : Calories 171.4 calories, Carbohydrate 26.9 g, Cholesterol 116.3 mg, Fat 4.4 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 1.2 g, Sodium 415.9 mg, Sugar 1.6 g

MASHED POTATO KUGEL



Mashed Potato Kugel image

Kugel is a delicious potato side dish that can be served all of the time, but particularly for Shabbat and holidays.

Provided by Anonymus

Time 1h15m

Yield 6

Number Of Ingredients 8

2 cups leftover mashed potatoes
2 large eggs
2 tablespoons chicken broth
3 tablespoons olive oil, divided
1 cup grated raw potatoes
1 cup grated onion
¼ cup matzo meal
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place leftover mashed potatoes in a bowl.
  • Mix eggs, broth, and 2 tablespoons olive oil together until combined. Add to the mashed potatoes and mix to combine. Add grated potatoes and onion; mix thoroughly. Stir in matzo meal, salt, and pepper. Pour into a 9x13-inch baking pan and drizzle remaining 1 tablespoon olive oil over top.
  • Bake in the preheated oven for 1 hour.

Nutrition Facts : Calories 191.7 calories, Carbohydrate 23.9 g, Cholesterol 63.5 mg, Fat 8.9 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 257.9 mg, Sugar 2.6 g

POTATO KUGEL



Potato Kugel image

Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.

Provided by Francis Lam

Time 2h30m

Yield Serves 6 to 8

Number Of Ingredients 8

3 pounds russet potatoes
3 eggs
1 tablespoon kosher salt
1/4 teaspoon black pepper
1 medium onion
6 tablespoons vegetable oil, plus more for greasing pan
1/3 cup flour
1/4 teaspoon baking powder

Steps:

  • Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
  • Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
  • Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
  • Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams

THE BEST (AND EASY!) POTATO KUGEL



The Best (And Easy!) Potato Kugel image

This is a recipe my mother took from the local newspaper years and years and years ago, and it's delicious. The recipe is by Donna Fleishman. Perfect for Passover, or any Jewish holiday, really.

Provided by TracyFL

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

3 eggs
3 cups Simply Potatoes® Shredded Hash Browns
1/2 cup matzo meal
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 small onion
1/4 cup vegetable oil

Steps:

  • Preheat over to 350 degrees.
  • Grease a 1 1/2-quart baking dish with the oil.
  • In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
  • Pour into prepared pan.
  • Bake 1 hour.
  • Let set about 10 minutes before serving.

Nutrition Facts : Calories 98, Fat 8.6, SaturatedFat 1.5, Cholesterol 69.8, Sodium 463.3, Carbohydrate 2.6, Fiber 0.3, Sugar 0.5, Protein 2.6

KARTOFFEL KUGEL (ASHKENAZIC POTATO PUDDING)



Kartoffel Kugel (Ashkenazic Potato Pudding) image

This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.

Provided by Gil Marks

Categories     Passover     Kosher     Kosher for Passover     Potato     Casserole/Gratin     Onion     Side

Yield 6-8 servings

Number Of Ingredients 8

1/2 cup schmaltz or vegetable oil
6 medium or 4 large russet potatoes (about 2 pounds), peeled
2 medium yellow onions, chopped (about 1 cup)
3 large eggs, lightly beaten
About 1 teaspoon salt
Ground black pepper to taste
1/4 cup gribenes (poultry cracklings) or grated carrot, optional
About 1/3 cup matza meal or all-purpose flour

Steps:

  • Preheat the oven to 375°F. Heat an 8- or 9-inch square baking dish in the oven.
  • Coat the bottom and sides of the baking dish with 1/4 cup of the schmaltz or oil and return to the oven until very hot, about 15 minutes.
  • Place the potatoes in a large bowl of lightly salted cold water. (This keeps them from discoloring.) Grate the potates into the onions, stirring to mix.
  • Stir in the eggs, remaining 1/4 cup schmaltz or oil, salt, pepper, and, if desired, gribenes or carrot. Add enough matza meal or flour to bind the batter.
  • Pour into the heated dish and bake until golden brown, about 1 hour. Although this is best when warm, the leftovers can be served at room temperature.

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