overnight Potato Kugel

BennysMommy

Wed, Oct 08 2008, 12:00 am

I found this in another thread and I'm going to try making it tonight.
Hope it helps you!

Fabulous wrote:

The most important thing I find in making a good, mushy potato kugel is the proper food processer. I tried to be an ober chacham and buy online a cheaper food processor when I got married. My dh, who loves potato kugel didn't want to hurt my feelings but it just didn't get the kugel the right texture, neither does my parents' old braun. I got a new braun for under $100 and it's great, worth every penny.

Now to the recipe. It is not exact, but the idea is there.

Any amount of any type of potatoes. I usually do a mix of brown and red or yellow.

3/4 the amount of potatoes for the eggs. For instance if I put in 10 medium size potatoes I would put about 7 eggs.

Oil is subjective, put in a nice amount, whatever you feel like and depends on how many potatoes you are using

salt and pepper to taste

boiling water from perculater, doesn't need too much, about the same amount as oil.

bake at about 400 degrees or 425 until brown, about 1 1-/2 to 2 hrs. Then cover very tightly with double silver foil and turn temp to 200, overnight. I make this thursday night and leave in the oven till Shabbos, just taking it out to take from it, and then putting it back in tightly covered. Early friday afternoon I cut a large piece and put in a silver foil to put into the chulent.

Sorry it's not more exact. My friends tell me all the time to write a cookbook because I have such easy recipes that I've accumulated or made up, but it is too hard to explain for me. I need to show and cooking to me is an art, it is not exact.

Good Luck!!