Kopytka (little hooves) is traditional Polish side dish made out of mashed potatoes and flour. I used to love it as a child… and I still do, but my girls love it even more (!)
- 1½ kg large potatoes (peeled, cooked and mashed before and stored in the fridge)
- 3½ cups plain flour +some more for working surface
- 3 large eggs
- large flat pot
- slotted spoon
- Bring large pot of water to boil.
- Mix potatoes with flour and eggs, season with salt.
- Knead dough fast on floured surface, do not let it to get warm because it will turn soft and sticky.
- Create 2 cm wide rolls, flatten them with your hand and chop with the knife.
- Place some of them (only as much as can fit on the bottom of the pot) in pot of boiling water, cook for 3 – 4 minutes from the time they start floating on the surface.
- Remove kopytka from the pot using slotted spoon and place another portion in the pot.
- When all kopytka are cooked share to the plates and top with your favourite topping. Optionally refry before sharing to the plates.
Serves 5 people as a main dish or many more as a side dish.
Serve as a side dish with Fried Chicken Livers for instance or itself topped with breadcrumbs and melted butter, caramelised onions.
To prepare the breadcrumbs: in a small saucepan heat ½ cup breadcrumbs, add 125 g (half a bar) butter, 2 tsp sugar and 2 pinches of salt, continue heating until butter is bubbling).
Kopytka taste even better refried on butter, either savoury with caramelised onion or sweet with breadcrumbs.