Recipe for cooking paluski - polish potato fingers

Recipes from Poland and Hungary :: Polish and Hungarian Grain, Noodle and Potato Side Dishes

Do these bring back memories. Paluski! We always had them with homemade kapusta and kielbasi. I make these all of the time. My family loves them with a nice mushroom gravy. They taste delicious fried in some bacon fat with onions and crisp bacon. I sometimes cut them up into small pieces and add them to my homemade chicken soup. I have even gone so far as to fry them up and serve them with sunnyside eggs, scrambled and poached. Yummy, yummy!

4 c. flour, plus extra if needed
   to make a pliable dough
4 c. mashed potatoes, cold
1 Tbsp. salt
4 eggs

Cook potatoes and drain well. Press through a ricer and place in a large bowl. Cool

Combine flour and salt in a large bowl. Mixing well. Make a well in the center of flour and add eggs, one at a time, mixing well until all the eggs are mixed well.

Add the riced potatoes and mix until all ingredients are blended real well. If necessary add some water to make the dough pliable if too stiff, this will depend on how much flour you add. (I have found that 4 c. will make a very wet dough, so I add 1/4 c. of flour at a time until the dough feels just right. This is done by feel.****do not make the dough too stiff****.

Roll out dough in portions at a time onto floured surface, rolling out into a long log about 1-in. thick.

Cut logs into 3/4-in. pieces, rolling slightly to even out.

Drop into rolling salted boiling water and cook until paluski float to the top, allowing them to simmer a few mins. Remove with a slotted spoon and place in a large bowl.

Have some melted butter ready to drizzle over the paluski to coat them.

You can sauté some onions in butter and toss in with them.

Either way you doctor them up, they taste wonderful.