Bubbies favorite companion for brisket, this tasty potato kugel hits the spot every time.
Fluffy potato shreds, baked to perfection, crisp on the outside and moist on the inside, perfect for soaking up gravy and juice or enjoying all on their own! No fear if you don't have enough muffin tins, this kugel can be made in a large pan and is just as tasty and satisfying
5 lbs Russet Potatoes, washed, dried and peeled (if desired)
2 large onions, peeled
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon garlic, granulated
6 tablespoons of potato starch, or cornstarch
1/2 cup olive oil, melted butter or chicken fat
Kalorik Maxx 26 Quart Digital Air Fryer Oven
Preheat your oven to 400F
Shred all potatoes in a large bowl and generously cover with cool water. Mix lightly and set aside to soak while you prepare the remaining ingredients.
Shred onions into a medium bowl, set aside.
Preheat your muffin tins.
Drain potatoes using a fine colander or use cheese cloth. Press or squeeze as much liquid as possible from the potatoes, mix and press again to get the potato shreds as close to dry as possible.
Return dry potato shreds to the large bowl. Add eggs, salt, white pepper, garlic, ¼ cup of oil and potato starch and mix vigorously until all ingredients are combined.
Working quickly and carefully, grease each muffin cup with olive oil and fill each cup to the brim with potato mixture. Place directly into the oven and bake for 45-60 minutes until the tops are crisp, and the centers are tender and fully cooked.
Serve hot with your favorite dinner!
Leftover potato mixture? Cook kugel in batches, keep the cooked ones at room temperature and when you’re ready to serve, place all the kugel on a large baking tray in a single layer and reheat at 375F for 10-15 minutes until the internal temperature reaches 165F