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Potato Kugel, Light and Fluffy (D/P, KLP, TNT)
Source: Miriam Garbow with adaptations by Avril Adelman
Serves: 6

6 medium white potatoes, peeled cut into 1/8s
2 quarts boiling water
1/4 cup reserved potato water or milk
or more depending upon consistency of mashed potatoes
1/4 cup melted margarine
1 onion chopped
2 beaten eggs

Boil potatoes in water until tender, about 15-20 minutes. Drain but reserving 1/4 cup of the liquid. Mash potatoes by hand, or to make the kugel even fluffier, whip in food processor or mix master.

Sauté chopped onion in melted margarine add to whipped potatoes. Let cool slightly then add eggs. Add liquid gradually so as not to make the potatoes too runny, you may need more than 1/4 cup. Add salt and pepper to taste.

Spread into a 9" square baking pan that has been greased. Sprinkle paprika on top.

Bake in 350°F oven for 20-30 minutes until set and a little brown.

Poster's Note:
I received this recipe by word of mouth from my friend's mother. I have made it a few times and it does come out fluffier than kugels that use raw potatoes. Unfortunately, all of the measurements are approximate.

Posted by Avril Adelman

Nutritional Info Per Serving: 186 Calories (kcal); 9g Total Fat; (43% calories from fat); 4g Protein; 22g Carbohydrate; 62mg Cholesterol; 124mg Sodium