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Q. When I make potato kugel, it often turns out grey. What can I do so the potato kugel will be white?
Parboiling the potatoes prevents oxidation and locks in the white color. Simply bring a pot of water to a rapid boil and add washed, unpeeled potatoes. Cover, and let the potatoes briskly simmer for about 10 minutes. Drain and rinse the still-firm potatoes in cold water to bring down the temperature. Once cool, slide off the skins and then shred using a hand-held grater or food processor. Continue as you would with any potato kugel recipe by adding the eggs, oil, salt and pepper and bake as directed (though you may want to shorten the baking time by about 12 to 15 minutes).
If you don’t have time to parboil, grate the raw potatoes and onions together. By simultaneously running them through a food processor, or constantly alternating the two while using a hand-held grater, the juice from the onions will prevent the potatoes from oxidizing which should satisfactorily maintain the color.
Test these tips yourself when you make Classic Potato Kugel
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