Potato kugel HELP | Imamother

amother

↑ OP ↓

Thu, Feb 15 2024, 8:00 pm

amother Blueberry wrote:

I know, sugar sounds crazy, but years ago I got a recipe with sugar that we liked, and I've been tweaking the rest of the ingredients the past year or so, and this is what we like!

It's a little of a different taste than standard potato Kugel, but we love it.

I’m going to try this next week. I must know how kugel with sugar tastes.
I’m thinking that it might actually work.

If my kitchen wouldn’t be clean by now I’d probable already try it today.

sara1232 ↓

Thu, Feb 15 2024, 8:36 pm

I haven't really read thru the replies here but if u want to get a nice color use gold potatoes.
My recipe is
5 lb bag yukon gold potatoes
7 eggs
2 tsp salt
Pepper to taste
2/3 cup water
2/3 cup oil

This makes a 9×13 size
Bake for 500 for 1 hr
For reg kugel: then bake for 350 for 2 hr
For overnight cover and bake on 200 overnight

bp1234 ↓

Thu, Feb 15 2024, 8:59 pm

amother OP wrote:

Thank you.
At least we learned a lot. At least I did.

I appreciate the techniques, but overall what was the recipe you’d recommend most? Although most recipes share identical ingredients, each one seems to have a different ratio of ingredients. Can you let us know ur findings in that department?

amother

↑ OP ↓

Thu, Feb 15 2024, 8:59 pm

sara1232 wrote:

We need to settle this one.
Which potatoes are best ??
Idaho or Yukon?

All you potato kugel moms, please voice your passionate opinions.

I got my answer on the oil , plain neutral ones. (Although someone gently suggested light olive oil, but I’ll refrain from being attracted to that comment since neutral oils are cheaper.) OTOH we do have viamic c as part of the kugel ingredients so perhaps the light olive oil would compliment the vitamin c health part.
See , I told you kugel is the most complicated Jewish food.

amother

↑ OP ↓

Thu, Feb 15 2024, 9:03 pm

bp1234 wrote:

To be honest , I’m a little hesitant sharing that since us Jewish mamas seem to be super passionate about their tried and true favorite recipe. Will I hurt someone by not choosing theirs.??

However, I will share my top 3 next week when I try it again.

Im embarrassed to admit. I can’t wait to do this again next week.
I really hope potato kugel isn’t addictive.

pause ↓

Thu, Feb 15 2024, 10:37 pm

OP, I love you!
I love the sincere way you asked for help and responded kindly to every poster. I love how you went all out on your kugel. Making one is hard enough and you made six!!! Six different ones! And kept track of which one is which... Wow! Kol hakavod to you for not getting down about your family's criticism but rather trying to please, and actually doing something constructive!

I just read this whole thread in one sitting and salivating for kugel. Alas, I make mine on Friday because we like it fresh.

↑ pause ↓

Thu, Feb 15 2024, 10:46 pm

In any case, this is what I do and I've been labeled best kugel maker in my family:

Turn on oven on 450.
Set up on counter: Braun food processor with kugel blade, 9-10 Idaho potatoes, a bag to peel them on, one onion, a large metal bowl to mix it in, salt, pepper, light olive oil, and a glass 9x13 pan.
In the metal bowl, crack 6 eggs and beat them with a fork.
From here and on, you gotta move as fast as you can.
Peel potatoes and onion.
Process 8 potatoes, then the onion, and then the last potato.
Empty the food processor into the bowl with eggs and mix right away so that the eggs cover the potatoes, and first thing pour in the oil to help keep the potatoes covered. I put about a cup of oil but haven't measured in years. Add about a tablespoon of salt and about half teaspoon of pepper. Again, I don't measure these anymore because by now I can eyeball it. The first few years I would taste it to know if I had it right. Mix well by hand.
Pour into the glass pan.
Put into the oven.
Let bake for an hour.
Lower temperature to 400 and bake for another hour.
Enjoy!

amother

↑ OP ↓

Thu, Feb 15 2024, 10:51 pm

pause wrote:

Thank you. This made me feel so good. Who knew I needed some nice words more than a slice of many kugels.

That’s really kind of you.

amother

↑ OP ↓

Thu, Feb 15 2024, 10:59 pm

pause wrote:

Love that you added the bag to peel the potatoes on. It really does help when you’re working on a time bomb which seems to be the real main kugel ingredient.

I see you use olive oil and you use a metal bowl, but some posters agreed that metal is indeed ok.

This question was asked by a previous poster , and I’m also curious.
Some recipes call for 1 potato per 1 egg while other recipes like yours call for 10 potatoes to 6 eggs.
Does this make a “runnier” kugel? I’m not sure my question makes sense.

These adjectives are starting to haunt me.
Runny, gummy , gooey, yummy, crispy, mushy, grated, puréed, blended.

Chasidishlitvak

Thu, Feb 15 2024, 11:07 pm

amother OP wrote:

I’m going to try this next week. I must know how kugel with sugar tastes.
I’m thinking that it might actually work.

If my kitchen wouldn’t be clean by now I’d probable already try it today.

Wow how did you peel all those potatoes? And it's all cleaned up!
A true Hungarian Balabusta

amother

↑ OP ↓

Thu, Feb 15 2024, 11:14 pm

HD wrote:

Wow how did you peel all those potatoes? And it's all cleaned up!
A true Hungarian Balabusta

Can you say it louder for the people in the back??
A TRUE HUNGARIAN BALABUSTA!

Mission accomplished.
Potato kugel check.
Hungarian balabuata check.

For real though, that’s a tall order.
That would mean my shabbos table is already set (it’s not)
My cholent beans are already soaking (it’s not)
The shirts are ironed (it’s not)
You get it.. we have plenty of kugel and a clean kitchen to bank on. From here on out I have to work hard to really walk in those shoes.
But thank you for believing in me.

amother

Seagreen ↓

Thu, Feb 15 2024, 11:29 pm

I am a little surprise.
I peel the potatoes in advance and let them soak in a metal bowl of water overnight. I don't work very fast, many times I have to stop in middle for bus pick up etc.
My 9x13 kugel is sometimes basiclly finished before shabbos (and we are a young family - the oldest is still in preschool)

5lbs idaho potatoes (I try getting longer ones to make peeling easier)
3/4 c oil (sometimes olive oil or canola whatever I have)
1 large onion (skip if you don't like)
1 1/2 T kosher salt (table salt gets ruined over 350 degrees)
6 eggs
Black pepper (if desired)

Preheat oven to 500
Prepare hot water (unless you have an urn)
Mix eggs and spices
Once you are ready to begin processing the potatoes put the oil in a 9x13 and place in the oven
Use Braun C or E and alternate potatoe and pieces of onion to avoid browning)
Add hot oil and boiling water and mix
Add eggs with spices mix again
Line your 9x13 or spray with oil spray (do not rely on the leftover oil from heating)
Bake at 500 for 1 hour lower to 350 cover and bake 20-30 minutes more

Serve as early as possible. Doesn't stay really yummy for too long

Thanks to my husbands friends wife who gave me this recipe

iamawesome

Thu, Feb 15 2024, 11:34 pm

pause wrote:

I do agree with this! Op seems to be so genuine and sincere. This thread is entertaining, positive and so informative! Great read! Thanks op and all the ladies sustaining it!

amother

Alyssum

Thu, Feb 15 2024, 11:35 pm

amother OP wrote:

Please I really want to know which ones best. I’m looking for a new recipe

amother

↑ OP ↓

Thu, Feb 15 2024, 11:49 pm

amother Seagreen wrote:

So you’re saying timing isn’t that important?
For now I’ll race against the clock since I put that as an ingredient.

You left out how much boiling water?

You’re the first poster mentioning salt.
I usually use kosher salt as my go to but today I assumed everyone was using table salt. I have no idea why I assumed. Maybe because the Hungarian chassidish people use table salt? Yup- I was being very judgmental.

I do find that table salt is saltier. Didn’t realize it reacts to heat differently.

Thank you for your recipe.
I keep comparing and placing all the very similar ones on the same pile.

↑ mom2mysouls ↓

Thu, Feb 15 2024, 11:50 pm

amother OP wrote:

Op you are amazing you found the time to sample several recipes and get back to imamother every time.
I would be dizzy following people's methods, there are too many. Especially in one day.
The key is when you put your heart and soul into the food, it makes a difference in the outcome.