Does anyone know how to make the potato kugel they sell at Rockland kosher? It is soft, white and creamy, and not at all like the usual grated or finely grated potato kugel. I tasted a similar one and noticed it had a lump of BOILED potato which missed being grated The kugel though, wasn't mashed potato. As an overnight kugel, it tastes nothing like mine. Any help is appreciated!