My Potato Pudding


"My grandmother's recipe for potato pudding is amazing when finished. It takes patience to make, but in the end, it's worth it!"
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1 h 20 m servings 136 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease two 8 inch square baking dishes.
  2. Shred the potatoes and place them in a bowl of cold water to prevent discoloration. In a large bowl, beat the eggs and 2 tablespoons of oil together. Stir in the onion. Drain the potatoes, and stir them into the egg mixture as well. Gradually mix in the matzo meal and baking powder. Season with salt and pepper. Divide the mixture between the two prepared pans, and spread evenly. Drizzle or brush remaining oil over the top.
  3. Bake for 1 hour in the preheated oven, or until nicely browned. Serve hot or cold.



Excellent potato pudding just like I grew up with! To make it a little easier, I shred the potatoes and onion in the food processor.

Excellent!!! Just like my grandpa's! Thanks for the share.