(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 sunny side eggs, scrambled
- 4 cups flour, plus extra if needed
- to make a pliable dough
- 4 cups mashed
- 1 tablespoon salt
- 4 eggs
- Cook potatoes and drain well. Press through a ricer and place in a large bowl.
- 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.