Potato jerky

Last Updated on October 26, 2024

Cooked mashed potatoes served sweet with cottage cheese or savoury with meat with coleslaw or spinach.

Ingredients:

1.5 kg of potatoes 230 g smooth flour 150 g fat salt water to boil the potatoes Sweet toppings: milk and sugar, cottage cheese and butter Salty side dishes: spinach, coleslaw, variously prepared meats

Procedure:

1. Put the peeled and washed potatoes into hot salted water, boil them until semi-soft, drain half the water from them into a cup
2. Arrange the potatoes, make a few holes in them with a potato masher (upside down) all the way to the bottom and sprinkle them with flour
3. Pour some of the strained water back onto the potatoes, cover and let it steam on the edge of the stove for about 20 minutes
4. Drain the potatoes, mash them well and use a fork to mix them smoothly (the jerky must be stiff, not greasy, greasy jerky is made from overcooked potatoes).

Sweet:
Use a spoon dipped in melted lard to cut out such prepared jerky and sprinkle with poppy seeds and sugar or cottage cheese, then spread with butter.

Salted.

Recommendation:

In some recipes, half flour and half semolina, or just semolina, is added to the jerkies.