Please consult the OU's guidelines for checking fruits and vegetables.

This recipe is kosher for Passover.

Potato Bubelach

Courtesy of Women's Branch of the Orthodox Union | Pareve


4 medium potatoes

2 eggs separated

2 tsp salt

¼ tsp pepper

Oil for frying


Peel and quarter potatoes.  Put into pot and cover potatoes with water.  Add salt.  Bring to a boil and simmer about 20 minutes or until soft.  Drain.  Mash potatoes with egg yolks and pepper.  Beat egg whites until stiff.  Fold into potato mixture.  Heat oil and fry until brown on one side; turn over and brown on other side.  Serve hot or cold with apple sauce or sour cream.