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Passover Potato Kugel from Libby’s Kitchen

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.

Libby said:

Apologies to Mrs. Furmanovsky! (To understand this reference you’d better read Wex’s tale of kugel revenge – The Kugel Story)

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3 Responses to Passover Potato Kugel from Libby’s Kitchen

  1. Mikka @ electriccigarettenews May 7, 2011 at 11:10 pm #

    Wow, thanks for the recipe. I haven’t tried potato kugel yet but it seemed very delicious. My husband loves to try new food and I’m going to make this tonight. And since it seems very easy to do, I don’t have to worry about anything. I’m sure that he’ll like this. Thank you very much again.

  2. Orsi May 8, 2011 at 11:14 pm #


    This is amazing. I made it during passover, and today with 1cup of flour, and tasted just as good.

  3. Leigh Sklamberg Haikin April 6, 2012 at 1:27 pm #

    So happy to see this on your site – Potato Kugel was one of the centerpieces of Mom’s amazing Passover repertoire. Hag Sameach!

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