Pls help me change my potato Kugel recipe

AhavatYisrael ↓

Thu, Nov 16 2023, 4:53 pm

I've been making Esti Wolbes potato kugel recipe for a couple of years and my children are asking for a change. They want a kugel that's more gooey and has a softer crust. I was thinking of keeping the same recipe but adding two more eggs and lowering the temperature/bake time. I might try adding seltzer too.
Has anyone tried this? What temperature should I bake it and for how long? For my erev Shabbos menuchas hanefesh I'd like to shorten the bake time. 2 hours is a LONG time, especially on a short erev Shabbos.
If it changes anything, I usually use russett potatoes and the grater blade because I don't have a kugel blade. Thanks!

care4u ↓

Thu, Nov 16 2023, 5:09 pm

Is the grater blade a stringy blade?

The mushy/pudding like kugel comes from a kugel blade.

jflower ↓

Thu, Nov 16 2023, 5:23 pm

Is it possible to make a good potato kugel using an S blade?

613mitzvahgirl ↓

Thu, Nov 16 2023, 5:24 pm

J flower yes you can. Should I share my recipe?

↑ care4u

Thu, Nov 16 2023, 5:25 pm

jflower wrote:

Is it possible to make a good potato kugel using an S blade?

Definitely!
S blade is similar to kugel blade

sunshine23 ↓

Thu, Nov 16 2023, 5:26 pm

I just made potato kugel pastrami roll up w s blade yummm

↑ 613mitzvahgirl ↓

Thu, Nov 16 2023, 5:31 pm

Sunshine 23 can you please share your recipe when you have a chance? It sounds delicious

↑ sunshine23

Thu, Nov 16 2023, 5:33 pm

I didn't use one Can't Believe It

but it was regular kugel recipe ( Abt 10 potatoes 1 onion7 eggs 3/4 cup oil 1 T salt 1 tspn pepper) and I baked it on parchment paper on cookie sheet for 30 min, then put one pack pastrami sprinkled..then rolled up jelly roll style and baked again for crispy

Last edited by sunshine23 on Thu, Nov 16 2023, 6:02 pm; edited 1 time in total

↑ AhavatYisrael ↓

Thu, Nov 16 2023, 5:33 pm

That's a good point, but my children don't like the consistency with the S blade. It's too mushy for them. Can't Believe It

If I add a couple of eggs and possibly some seltzer, what temperature should I bake it for and for how long?

↑ jflower ↓

Thu, Nov 16 2023, 5:34 pm

613mitzvahgirl wrote:

J flower yes you can. Should I share my recipe?

Yes, please.

↑ 613mitzvahgirl ↓

Thu, Nov 16 2023, 5:48 pm

Sure.. 1 bag potatoes, 6 eggs, 1 tbsp salt, 1/4tsp black pepper, 1/2 c oil
400 degrees for 1 1/2 hrs
Enjoy 🙂
Tastes best fresh like Thursdays or Erev Shobbos to make it, don’t freeze it though. It won’t taste good
Enjoy

Busybee5 ↓

Thu, Nov 16 2023, 5:57 pm

613mitzvahgirl wrote:

No onions?

↑ 613mitzvahgirl ↓

Thu, Nov 16 2023, 6:00 pm

Oops I just realized, 1 large onion- thanks for pointing that out 😉

cbsp

Thu, Nov 16 2023, 6:01 pm

AhavatYisrael wrote:

That's a good point, but my children don't like the consistency with the S blade. It's too mushy for them. Can't Believe It

If I add a couple of eggs and possibly some seltzer, what temperature should I bake it for and for how long?

You can process some S blade, some grater...

↑ Busybee5 ↓

Thu, Nov 16 2023, 6:35 pm

613mitzvahgirl wrote:

Oops I just realized, 1 large onion- thanks for pointing that out 😉

I was wondering if it would taste nice without an onion still because my very skinny, fussy son has stopped eating kugel since he found out that there's onion in it Sad

ra_mom ↓

Thu, Nov 16 2023, 6:38 pm

AhavatYisrael wrote:

This one is perfect and comes out like that, compared to Esti's recipe. It has 3 extra eggs, and extra half cup of boiling water, and 1 tsp more salt. It is bake for 2 hours at 350 instead of 450.

This is so good, kind of fluffy and gooey at the same time.

Potato Kugel

5 lb Idaho or Russet potatoes, peeled
1 onion (optional)
8 large eggs
3/4 cup oil (equivalent to 7 oz plastic cup-full)
1/2 cup boiling water
4 tsp salt
1/8 tsp black pepper

Peel potatoes and drop into large bowl of cold water, making sure that potatoes are submerged.
Preheat oven to 350°F. Grease then line a 9x13 pan with parchment paper (so you get full slices of potato kugel, without yummy crust being left behind/stuck to the pan).
Mix the eggs and oil in a large bowl. Set aside.
Process the onion. Grate the potatoes with the kugel blade. Pour grated potatoes/onion into the eggs & oil bowl. Add salt and pepper and mix. Add boiling water and mix.
Place the lined 9x13 inch pan into the sink (to catch splatters). Carefully pour in the potato kugel batter.
Place pan in oven and bake for 2 hours, uncovered.

Last edited by ra_mom on Tue, Nov 21 2023, 6:52 pm; edited 4 times in total

cosmo ↓

Thu, Nov 16 2023, 6:38 pm

I never put onion in my Kugel and my family loves it.

↑ Busybee5 ↓

Thu, Nov 16 2023, 6:41 pm

cosmo wrote:

I never put onion in my Kugel and my family loves it.

Good to know. I'll try it next time I make a batch.

Happy247 ↓

Thu, Nov 16 2023, 6:43 pm

cosmo wrote:

I never put onion in my Kugel and my family loves it.

Me too.
I also swap like 2 potatoes for a green zucchini. Makes it more moist and a bit less carbs. (Also I think Yukon potatoes are moister - is that a word?)

↑ Busybee5

Thu, Nov 16 2023, 6:47 pm

Happy247 wrote:

Me too.
I also swap like 2 potatoes for a green zucchini. Makes it more moist and a bit less carbs. (Also I think Yukon potatoes are moister - is that a word?)

Thanks for the tips!
More moist is probably better English! Smile