Passover Potato Pie That Brings the Whole Seder Table Together

This dish can be eaten as a main or appetizer, depending on how you cut it, and it reheats wonderfully.

Ready IN

2 hrs 15 mins

Servings

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By TheKitchn.com

March 21, 2026Updated:June 17, 2026

By Molly Krueger TheKitchn.com

My Passover seder is always a controversial affair. We have moments of arguing and debate in between dayenu and matzo ball soup, and everyone seems to have a different opinion about whether beet red or white horseradish is spicier, and which charoset works best to make a sandwich.

In developing this recipe for a potato pie, or a kugel by another name, I sought to merge different techniques and flavors to make a dish that is unique yet familiar. This recipe is a reflection of the diversity of cultures that encompass the Jewish diaspora while incorporating ingredients that are typical of the Passover holiday.

I call for a Galician-style potato preparation where potatoes are pre-boiled with their skins on before being mashed. There is a lot of creative freedom here to choose your own texture journey. If you prefer large chunks of potatoes, the potatoes can be lightly crushed; for a smoother texture, mash them further.

Sephardic influences take center stage with the addition of ground turmeric to the water, which lends an earthy flavor and tints the potatoes a beautiful golden hue. Bitter herbs are an instrumental part of the seder plate, symbolizing the harshness the Jewish people endured during slavery in Egypt. Nodding to this tradition, the bitter herbs in this recipe are plentiful—chives and parsley are then added to the mashed potatoes alongside onions and garlic. Egg yolks, olive oil, and potato starch are mixed in, and then whipped egg whites are folded into the batter.

The whole thing is added to a preheated skillet, and baked until it forms a crisp, golden crust. You can cut the pie into small squares for an appetizer or into larger slices for a main or side. No matter how you eat it, this pie will be the talk of the seder and help the arguments fall by the wayside.

Why You’ll Love It

It celebrates Sephardic and Ashkenazi influences. This potato pie combines ingredients and methods that are typical of both sects to create something that is deliciously unique.
So versatile. This dish can be eaten as a main or appetizer, depending on how you cut it, and it reheats wonderfully.

Key Ingredients in Passover Potato Pie

Potatoes: Russet potatoes are used in this recipe due to their high starch content, which is necessary to achieve that perfect crisp exterior and support a light, airy structure inside.
Bitter herbs: The herbs in this dish are not only emblematic of Passover, but also lend freshness and extra flavor to the potato pie.
Potato starch: During Passover, it is not permitted to eat anything with flour, other than matzo. Potato starch takes the place of flour in this recipe to make it kosher for the holiday.
Egg whites: Whipped egg whites add a lightness to the batter, as the dish does not use chemical leaveners.
Turmeric: Many Sephardic recipes use turmeric. Here, the spice is used to give the dish an earthy flavor and light yellow color.

Helpful Swaps

Potato starch: Matzo meal can be substituted here. Other starches can also be used, but not all (such as corn) are permitted on Passover.
Herbs: I opted for parsley and chives in this recipe, but any leafy bitter green herb can be substituted; cilantro would also work nicely.

Molly Krueger is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].

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Passover Potato Pie That Brings the Whole Seder Table Together

TheKitchn.com

Time

2 hrs 15 mins

(Prep 40 minsCook 1 hr 20 mins)

Servings

Prep Time

40 mins

Cook Time

1 hr 20 mins

Total Time

2 hrs 15 mins

Servings

ingredients

2 pounds russet potatoes, scrubbed and cut into 1-inch pieces (do not peel)
4 1/2 teaspoons kosher salt, divided
1 teaspoon ground turmeric
5 tablespoons olive oil, divided
1 (about 1 1/2 cups) medium yellow onion, finely chopped
1/4 teaspoon black pepper, freshly ground
1 cup fresh parsley leaves (from about 2/3 medium bunch), finely chopped
1/2 cup fresh chives (from about 1 1/2 medium bunches), finely chopped
2 teaspoons (from 4 cloves) garlic, finely chopped
4 egg yolks
3 tablespoons potato starch
4 egg whites

Instructions

STEP 1

Place chopped russet potatoes, 2 teaspoons of the kosher salt, and ground turmeric in a large pot. Add enough cool water to cover by about 1-inch. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are fork-tender, 10 to 15 minutes.

STEP 2

Meanwhile, heat 1 tablespoon of the olive oil in a 10-inch cast iron or high-sided oven-safe skillet over medium heat until shimmering. Add medium yellow onion and season with 1/2 teaspoon of the kosher salt and black pepper. Cook, stirring occasionally, until the onions are translucent and tender, about 5 minutes. Stir in finely chopped fresh parsley leaves, finely chopped fresh chives, and finely chopped garlic. Cook until wilted and fragrant, about 1 minute more. Remove the skillet from the heat. Transfer to a large bowl. Reserve the skillet.

STEP 3

When the potatoes are ready, drain and return to the pot. Add the onion mixture and, using a flexible spatula, mix and mash the potatoes with the onions and herbs until the potatoes begin to break up into smaller pieces. Let sit until cool to the touch, about 20 minutes. Meanwhile, heat the oven to 350 degrees F.

STEP 4

Place 2 tablespoons of the olive oil in the same skillet. Place in the oven and heat for 5 minutes. Meanwhile, finish making the filling.

STEP 5

Add large egg yolks, potato starch, the remaining 2 tablespoons olive oil, the remaining 2 teaspoons kosher salt, and a few more grinds of black pepper to the potato mixture. Mix until combined. Beat large egg whites with an electric mixer (use the whisk attachment on a stand mixer) on medium speed or by hand until soft peaks form, 1 to 2 minutes. Transfer to the potato mixture and fold together with the flexible spatula until just combined, trying to keep as much air in the egg whites as possible.

STEP 6

Carefully remove the skillet from the oven and tilt to coat the bottom with oil. Transfer the potato mixture into the skillet and spread into an even layer. Return the skillet to the oven and bake until the top is golden-brown, the center is set, and the pie begins to pull away from the edges of the pan, about 1 hour.

STEP 7

Let cool for 10 minutes. Sprinkle the top with more kosher salt and chopped herbs if desired. Run a thin knife around the edges to loosen. Cut directly in the pan into wedges for serving, or flip out of the pan onto a cutting board before cutting.

Note

Serves 6 to 8

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