Paluski - Polish Potato fingers
Paluski (Polish Potato Fingers)
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 cups flour, plus extra if needed
to make a pliable dough
4 cups mashed potatoes, cold
1 tablespoon 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 cups will make a very wet dough, so I add 1/4 cups 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-inch thick.
Cut logs into 3/4-inch 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 minutes.
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.
