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-> Recipe Collection
-> Kugels and Side Dishes
Lizajen
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 Fri, Oct 07 2016, 12:23 pm
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My choice is Yukon gold potatoes that are starting to grow little white things protruding from them, cuz they are getting older, or Idaho potatoes? Thanx.
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Chayalle
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Fri, Oct 07 2016, 12:23 pm
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If you peel the potatoes well removing all the "eyes" and the potatoes are still firm, your kugel should come out fine.
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ra_mom
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Fri, Oct 07 2016, 12:29 pm
You can use either but I love Idaho potatoes for a classic kugel with a deep brown crust (450 for 1 hour).
Yukon will result in a creamier kugel.
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m+m
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Fri, Oct 07 2016, 1:05 pm
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I like Yukon gold, but both kinds are good.
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slhr
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Fri, Oct 07 2016, 1:53 pm
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I like Idaho for a more moist kugel. Just use make sure you put it in the oven quickly so the potatoes stay white.
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