Recipe for this potato kugel:
5 large potatoes, peeled and washed
2 or 3 large onions, peeled
4 extra large eggs
1 tbsp. salt
1 tsp. white pepper (or to taste)
1 - 2 tbsp. matzah meal
Using the fine shredding disc of a food processor, shred the potatoes and onions together. Let sit for just a minute to allow the liquid to rise to the top. Pour off as much of the excess liquid as possible without losing any of the vegetables. Pour into a large mixing bowl and add the matzah meal. Stir thoroughly and let sit for about one minute. Add the salt, pepper and eggs and mix thoroughly.
Pour about 1/4 cup vegetable oil evenly over the bottom and sides of a glass baking dish (9x13 for a thick kugel or 10x15 for a thinner kugel). Pour potato mixture into dish. Bake in a 425 degree oven until deep golden brown. Let sit for about 15 minutes before serving.