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8 medium boiled peeled potatoes
3 sticks (by 50 g), or 6 oz butter
1 cup all-purpose flour
2/3 cup grated cheese, or tvorog
Salt and pepper on taste
Make potato puree.
Whip mild butter.
Mix all ingredients, and knead dough.
Make 2"-diameter dough balls, and cook them in a deep fryer (or on a heated skillet) until their color is gold. Dry with paper towels.
Serve with sour cream, marinaded cucumbers, sauerkraut, mushrooms, or with fresh vegetables salads.