Here’s the way they make it at Yoina Schimmel’s:
 
  Potato Kugel (Potato Pudding)    No. 1942              Yields 8 Servings
 
      3 lb        Idaho Potatoes           1/8 tsp       Pepper
      4           Eggs                     1/4 Cup       Onion, Grated
    1/3 Cup       Potato Flour             1/2 Cup       Butter, Melted
  1 1/2 tsp       Salt
    3/4 tsp       Baking Powder
 
 Wash and peel the potatoes.
 Coarsely grate the potatoes into a large bowl filled with ice water.
 Let stand for at least 15 minutes.
 Preheat the oven to 350 degrees.
 Grease the inside of the (1 1/2 quart) baking dish.
 Drain the potatoes.
 Pat dry.
 You'll need about 5 1/2 cups of grated potatoes for 8 servings, adjust as
 required.
 Use the large bowl of an electric mixer running at high sped to beat the eggs
 until they are thick and light.
 Stir in the potatoes, potato flour, salt, baking powder, pepper, onions and
 half the melted butter.
 Mix well.
 Turn into the prepared baking dish.
 Bake, uncovered, for 30 minutes.
 Brush the top with melted butter.
 Bake, brushing the top with melted butter every 10 minutes, until the top is
 crusty and golden brown (roughly 45 minutes longer).