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Kartoffel Kugel (Ashkenazic Potato Pudding)

By Gil Marks

3.6

(5)

Potato kugel in a white square baking dish.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Mariana Velasquez

There are many variation of potato pudding: Some use grated raw potatoes, others mashed cooked potatoes. Some add russel (fermented grated beets), sautéed mushrooms, or chopped liver; others add sugar and ground almonds to make a dessert. And potatonik is a combination of yeast bread and potato kugel. The following version has a crisp crust and a moist, soft interior. The recipe can be doubled and baked in a 13-by-9-inch baking dish.

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