This Passover potato kugel comes from our dear departed Libby Sklamberg, ala-ha-sholem.
2 1/2 lbs. potatoes (russets – about 6 medium)
1 large onion
1/2 cup matzo meal
1 1/2 tsp kosher salt
2 extra large eggs, beaten
1/4 cup peanut oil (use olive or walnut oil if you consider peanut oil kitniot)
and….. my secret weapon – – – white pepper to taste
Preheat the oven to 325 degrees fahrenheit. Generously grease a 9×12 glass baking dish. Wash and peel the potatoes and slice them into quarters (keep them in a bowl of ice water). Peel and cut the onion in quarters. Dry the potatoes and alternately grate with the onions in a food processor. Pour into a large bowl and add the matzo meal, eggs and oil. Stir. Add salt and the white pepper to taste (careful with the pepper – a little goes a long way). Tap and taste and adjust salt and pepper if necessary. Pour into the baking dish. Bake until golden brown on top and bottom. About 1 hour. Serves 12.
Apologies to Mrs. Furmanovsky! (To understand this reference you’d better read Wex’s tale of kugel revenge – The Kugel Story)