Boil the potatoes in salted water until fully cooked and mash them well – this is important, there should be no lumps! Pour in the vegetable oil, add salt and pepper, and mix well. Add finely chopped herbs to the nut milk (about 200 ml), place over medium heat, and cook for about 5 minutes, then blend well with an immersion blender. Pour this mixture into the mashed potatoes and mix thoroughly. Beat the eggs into a firm foam and gently fold into the potato mixture.

Take a baking dish and grease it with vegetable oil. Soak the matzo in the nut milk until it becomes soft but does not fall apart, and place a layer at the bottom of the dish. Add a layer of the potato mixture on top, then another layer of matzo, and continue until the mixture is finished. The top layer should be potatoes.

Preheat the oven to 180 degrees and bake for 25–30 minutes.

Serve as a side dish or a standalone vegetarian meal.

Note: If you don’t keep kosher or your table will be dairy-only, you can use butter and regular milk.