My Passover seder is always a controversial affair. We have moments of arguing and debate in between dayenu and matzo ball soup, and everyone seems to have a different opinion about whether beet red or white horseradish is spicier, and which charoset works best to make a sandwich.

In developing this recipe for a potato pie, or a kugel by another name, I sought to merge different techniques and flavors to make a dish that is unique yet familiar. This recipe is a reflection of the diversity of cultures that encompass the Jewish diaspora while incorporating ingredients that are typical of the Passover holiday.

I call for a Galician-style potato preparation where potatoes are pre-boiled with their skins on before being mashed. There is a lot of creative freedom here to choose your own texture journey. If you prefer large chunks of potatoes, the potatoes can be lightly crushed; for a smoother texture, mash them further.

Sephardic influences take center stage with the addition of ground turmeric to the water, which lends an earthy flavor and tints the potatoes a beautiful golden hue. Bitter herbs are an instrumental part of the seder plate, symbolizing the harshness the Jewish people endured during slavery in Egypt. Nodding to this tradition, the bitter herbs in this recipe are plentiful — chives and parsley are then added to the mashed potatoes alongside onions and garlic. Egg yolks, olive oil, and potato starch are mixed in, and then whipped egg whites are folded into the batter.

The whole thing is added to a preheated skillet, and baked until it forms a crisp, golden crust. You can cut the pie into small squares for an appetizer or into larger slices for a main or side. No matter how you eat it, this pie will be the talk of the seder and help the arguments fall by the wayside.

Why you’ll love it

Key ingredients in Passover potato pie

Helpful swaps

Storage and make-ahead tips

Potato pie is best eaten fresh, but it can be stored in an airtight container in the fridge up to four days and then reheated in a 350-degree oven until warm.

Passover Potato Pie

Serves 6 to 8

2 pounds russet potatoes, scrubbed and cut into 1-inch pieces (do not peel)

4 1/2 teaspoons kosher salt, divided. 2 ½ left

1 teaspoon ground turmeric

5 tablespoons olive oil, divided

1 medium yellow onion, finely chopped (about 1 1/2 cups)

1/4 teaspoon freshly ground black pepper

1 cup finely chopped fresh parsley leaves (from about 2/3 medium bunch)

1/2 cup finely chopped fresh chives (from about 1 1/2 medium bunches)

2 teaspoons finely chopped garlic (from 4 cloves)

4 large egg yolks

3 tablespoons potato starch

4 large egg whites

1. Place 2 pounds chopped russet potatoes, 2 teaspoons of the kosher salt, and 1 teaspoon ground turmeric in a large pot. Add enough cool water to cover by about 1-inch. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are fork-tender, 10 to 15 minutes.

2. Meanwhile, heat 1 tablespoon of the olive oil in a 10-inch cast iron or high-sided oven-safe skillet over medium heat until shimmering. Add 1 finely diced medium yellow onion and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onions are translucent and tender, about 5 minutes. Stir in 1 cup finely chopped fresh parsley leaves, 1/2 cup finely chopped fresh chives, and 2 teaspoons finely chopped garlic. Cook until wilted and fragrant, about 1 minute more. Remove the skillet from the heat. Transfer to a large bowl. Reserve the skillet.

3. When the potatoes are ready, drain and return to the pot. Add the onion mixture and, using a flexible spatula, mix and mash the potatoes with the onions and herbs until the potatoes begin to break up into smaller pieces. Let sit until cool to the touch, about 20 minutes. Meanwhile, heat the oven to 350 F.

4. Place 2 tablespoons of the olive oil in the same skillet. Place in the oven and heat for 5 minutes. Meanwhile, finish making the filling.

5. Add four large egg yolks, 3 tablespoons potato starch, the remaining 2 tablespoons olive oil, the remaining 2 teaspoons kosher salt, and a few more grinds of black pepper to the potato mixture. Mix until combined. Beat four large egg whites with an electric mixer (use the whisk attachment on a stand mixer) on medium speed or by hand until soft peaks form, 1 to 2 minutes. Transfer to the potato mixture and fold together with the flexible spatula until just combined, trying to keep as much air in the egg whites as possible.

6. Carefully remove the skillet from the oven and tilt to coat the bottom with oil. Transfer the potato mixture into the skillet and spread into an even layer. Return the skillet to the oven and bake until the top is golden-brown, the center is set, and the pie begins to pull away from the edges of the pan, about 1 hour.

7. Let cool for 10 minutes. Sprinkle the top with more kosher salt and chopped herbs if desired. Run a thin knife around the edges to loosen. Cut directly in the pan into wedges for serving, or flip out of the pan onto a cutting board before cutting.

(Molly Krueger is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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