Mashed Potato Kugel with Onions and Mushrooms
AJT staff member Anna Levy shares a family favorite for Passover: mashed potato kugel.
Anna Levy is the Online Content Coordinator for the Atlanta Jewish Times.
Missing the taste of kugel this Passover while you are avoiding noodles? Try this Passover-friendly kugel, which replaces noodles with potatoes. This recipe is a favorite from my Aunt Elsie.
Servings: 6
2 ½ pounds large, unpeeled potatoes, preferably Yukon Gold
3 tablespoons vegetable oil
2 medium onions, chopped
1/2 pound small mushrooms, sliced
1/4 cup fat free chicken broth
2 large eggs, beaten
1/2 teaspoon paprika
Salt and pepper, to taste
Preheat oven to 350 F. Boil potatoes in water until tender. Drain and cool. Peel potatoes while still warm. Set aside.
Heat oil in large skillet. Add onions and sauté until golden brown. Add mushrooms, salt and pepper. Beat peeled potatoes with electric mixer on low speed until coarsely mashed. Beat in broth and eggs until just blended. Stir in half of the onion and mushroom mixture.
Grease a 6 or 7 cup casserole dish. Put half potato mixture in casserole. Top with remaining onion mushroom mixture, then remaining potato mixture. Sprinkle top with paprika. Bake uncovered about 50 minutes or until top is firm and light golden brown at the edges.
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