I used a combo of russet, Yukon gold, and yellow potatoes, 2 medium onions, 6 eggs, and matzo meal (s&p to taste). Heated oil in the pyrex dish before dumping in the mix, spreading it evenly, then put more oil on top (just enough to brush on).
It came out so dense, it is like a brick. Sides (top and bottom) are crispy and it was sort of creamy inside, but tonight when I reheated, it could break a window.
I didn't grow up with potato kugel. Im from a "why eat potato kugel when latkes exist" family. My veggie kugel and noodle kugels are what I'm known for, but this was a fail. It did taste great, but too dense by a lot. What did i do wrong? Yes I squeezed the water, and the consistency seemed right (like latkes)...but I could use a bit of help.