Instructions: Keep peeled potatoes in a bowl of cold water while you are grating onions. I recommend a food processor for all the grating. Time is of the essence in keeping the kugel white! Alternate the grating of the onions with the potatoes.

Strain the liquid from the grated mass by pushing down on it through a sieve getting it as dry as possible, then place in a large bowl. Combine the other ingredients EXCEPT THE POTATO STARCH and add to potato/onion mixture. Shake the potato starch in a little at a time and whip the mixture with an electric beater.

Oil a 9 X 14- inch baking dish and fill with batter 2- 1/2 inches deep (no more or it will not cook in the center - the rest can actually be used to make some latkes if you like).

Bake at 375 for 35 - 45 minutes. Turn the pan around a couple of times if your oven cooks unevenly. Its done when a toothpick inserted in the center comes out dry and the top is golden brown. It should spring back rather than feel at all gooey.

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