Ingredient guide · Potatoes
Potatoes for Kugelis & Latkes
Potatoes are where Grandma Ann's story begins. Her Lithuanian kugelis, a baked potato “pudding” that everyone at the table hurried back to for seconds, starts with a big bowl of freshly grated potatoes.
What to know before you start
Grated potatoes release liquid and starch. In Grandma Ann's kugelis recipe, the grated potatoes are drained in a colander set over a bowl; the liquid is poured off, and the white starch that settles at the bottom is scraped back into the mixture. For potato pancakes, latkes and hash browns, squeeze the grated potatoes in a clean kitchen towel to remove excess liquid before cooking.
How to prepare and grate
Peel and hold in water
Peel the potatoes and keep them in a large pot of water until you are ready to grate, as Grandma Ann's recipe does.
Keep pieces large
Use whole potatoes or large pieces that fit the hopper. Avoid lots of small pieces.
Use the regular blade
The Regular Grating Blade included with the grater grates potatoes without turning them into a purée.
Start empty, then Stack and Push
Turn the grater on with an empty hopper, feed steadily, and stack the next potato on top as one gets low.
Drain, keep the starch
Empty the bowl into a colander over a bowl. For kugelis, pour off the liquid but keep the white starch from the bottom.
Give the motor a break
Pause between large batches and let the motor cool. Extended continuous use can trigger the thermal shutoff.
Which blade to use
Use the Regular Grating Blade, included with every Grandma Ann's Electric Grater, for potatoes. The optional Fine Grating Blade gives a finer texture when a recipe calls for it.
Stack and Push
As one piece gets low, place the next piece on top and press steadily with the pusher. A small final remnant is normal: the pusher stops above the drum. Never reach toward the drum with fingers or utensils.
Stack & Push guide: Step 1 — Tap to enlarge · Step 2 — Tap to enlarge
Kugelis: The Potato's Finest Hour
Grandma Ann's Lithuanian kugelis starts with a mountain of freshly grated potatoes. The next morning, the leftovers are fried in butter until the edges turn golden and crisp. Read the whole story, then make the family recipe.
What to make
Grated potatoes are also the start of potato dumplings and many other family dishes.
Questions
Which blade should I use for potatoes?
Use the Regular Grating Blade included with the grater.
Should I drain grated potatoes?
Yes. Grandma Ann's kugelis recipe drains the liquid but keeps the starch; for pancakes, latkes and hash browns, squeeze out the excess liquid in a clean towel.
Why is a small piece left at the end?
A small final remnant is normal: the pusher stops above the drum. Never reach toward the drum with fingers or utensils.