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Award-winning author, critic and food maven Arthur Schwartz is a regular guest at 92Y and one of the country’s foremost experts on food, cooking, culinary history, restaurants and restaurant history.

"This potato kugel is much lighter, lower in fat, yet more savory than old-fashioned recipes. It is a good dish for Passover but also for any other time of the year." Arthur Schwartz
  • 3 lbs. russet (baking) potatoes
  • 12 eggs
  • 2 medium onions, peeled and cut into chunks
  • 2⁄3 cup matzoh meal
  • 1 tbsp. salt
  • 3⁄4 to 1 tsp. freshly ground black pepper
  • 3 tbsp. vegetable oil or schmaltz

Preheat oven to 350ºF. Peel the potatoes and chunk them up. Keep in a bowl of cold water until ready to process. Beat eggs in a very large bowl until well mixed. In the food processor bowl, pulse the onion until very finely chopped (not liquefied). Stir the onion into the bowl with the eggs. Stir in the matzoh meal. Drain the potatoes.

In three batches, process the potatoes until very finely chopped (no bigger than a grain of rice). As each batch of potatoes is processed, immediately scrape it into a strainer placed over a bowl. Use a spatula or spoon to press out the moisture. Immediately, stir the potatoes into the onion and egg mixture. Season the batter with salt and pepper.