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Originally published Wednesday, September 4, 2013 at 6:09 AM

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Recipe: Poppi’s Potato Pudding

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Serves 10 to 12

2½ pounds red potatoes, preferably 4 to 5 ounces each, peeled (about 2 pounds peeled)

Kosher salt

4 tablespoons mild olive oil or peanut oil

12 ounces yellow onion, finely chopped

1 cup homemade or no-salt-added chicken broth (see headnote)

¾ cup matzoh meal

4 large eggs, separated into whites and yolks

Freshly ground black pepper

1. Place the potatoes in a pot and cover with cool water. Season lightly with salt. Bring to a boil over medium-high heat; cook (at a boil) for five minutes, then use a slotted spoon or Chinese skimmer to transfer the potatoes to a platter to cool for 15 minutes.

2. Meanwhile, heat 1 tablespoon of the oil in a large saute pan over medium-high heat. When the oil is hot, add the onion. Season with salt to taste. Cook, stirring every minute or so, for 10 to 12 minutes, until the onions are soft and are starting to brown a little. Adjust the heat as necessary to avoid browning the onions too quickly. When the onions are ready, transfer to a large, clean plate to cool slightly.

3. Preheat the oven to 375 degrees. Use 1 teaspoon of the oil to grease a shallow 14-inch gratin dish or a shallow 9-by-13-inch casserole dish. Line a small plate with a few layers of paper towels.

4. Use a box grater or food processor fitted with a shredding disk to grate the cooled potatoes. Transfer to a large mixing bowl, along with the broth, onion, matzoh meal and 2 tablespoons of the oil. Lightly beat the egg yolks, then pour them into the bowl. Season with salt and pepper to taste. Use your hands to blend the ingredients.

5. Beat the egg whites in the bowl of a stand mixer or handheld electric mixer on low, then medium-high speed until soft peaks form. Gently fold them into the potato mixture.

6. Heat 1 teaspoon of the oil in a small skillet over medium heat. Use a tablespoon of the potato mixture to form a small pancake. Add to the pan; cook for two to three minutes, until lightly browned, then turn it over and cook for two minutes: transfer to a paper towel. Taste the pancake and add more salt to the potato mixture if needed.

7. Spoon the mixture into the baking dish, spreading it evenly. Drizzle the remaining teaspoon of oil over the top. Bake for about 45 minutes, until the top of the pudding is golden brown and the edges are dark brown. Let it rest for 10 minutes before serving.

Nutritional information per serving (based on 12): 170 calories, 5 g protein, 25 g carbohydrates, 6 g fat, 1 g saturated fat, 75 mg cholesterol, 80 mg sodium, 2 g dietary fiber, 2 g sugar

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