Dinner · 50 min · polish

Kopytka

This is the kind of Polish dinner you’ll make on repeat — potatoes and all-purpose flour, 50 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Potatoes
• 2 cups All-purpose flour
• 1 Eggs
• 4 tbsp Butter
• 1/2 cup Breadcrumbs
• 1/2 cup Sour cream
• 2 tbsp Dill

Steps

1. Boil the potatoes whole until tender, then rice them while hot — riced potatoes make the lightest kopytka.
2. Cool slightly, then mix with egg, flour, and salt into a soft dough; too much flour makes them leaden.
3. Roll into ropes and cut on the diagonal into little hooves.
4. Boil in batches until they float plus 1 minute; do not crowd the pot.
5. Toss with butter browned with breadcrumbs until nutty and golden.
6. Serve with sour cream and dill; kopytka should be pillowy, never gummy.

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