Polish potato prażuchy with onion

Prażuchy are soft spoonfuls of cooked potatoes mixed with steamed flour, served hot with onion. The potatoes are cooked until tender, some water is drained off, and the flour is heated under a lid before being worked thoroughly into the potatoes. This recipe makes four servings.

Ingredients and choosing potatoes

• 1 kg potatoes, preferably floury
• 200 g wheat flour
• About 200 ml potato cooking water
• 2 large onions
• 3 tablespoons oil or lard
• Salt and pepper, to taste
• 150 g twaróg, optional, to serve

Floury potatoes are easier to mash into an even mixture. The amount of water to leave in the pot is a guide: it depends on the moisture in the potatoes and how much water the flour absorbs. Reserve the drained cooking water in a separate container so you can add some while mixing. Prepare the onions while the potatoes cook if you like.

Cooking the potatoes and steaming the flour

1. Peel and wash the potatoes, then cut into similar-sized pieces. Put them in a pot, cover with water and add salt.
2. Cook until tender, usually about 20 minutes. Test the largest piece with a fork.
3. Drain most of the water into a heatproof container, leaving about 200 ml in the pot. Take care with the hot steam.
4. Sprinkle the flour over the potatoes. Make several holes in the flour with the handle of a wooden spoon so steam can pass through.
5. Cover and heat over very low heat for about 10 minutes. Watch that the potatoes do not catch; if there is clearly too little liquid, add some reserved water.

The flour should heat through and steam well. Do not mix it into cold potatoes after cooking, as the finished dish may taste of raw flour. A heavy-bottomed pot helps with gentle heating.

Mixing and shaping prażuchy

Take the pot off the heat. Mash the potatoes and flour with a potato masher, then beat vigorously with a wooden spoon until the mixture is uniform and sticky, with no dry pockets of flour. If it is too stiff, add hot cooking water a little at a time. If it seems loose, beat it a little longer: it should be scoopable and hold its shape on a plate.

Wet a spoon in hot water or dip it in the onion fat. Scoop portions straight onto plates. There is no need to cook prażuchy again in water. Work carefully because the mixture stays hot for a long time. The portions need not be identical, although smaller ones are easier to serve.

Onion and serving

Peel and dice the onions or slice them thinly. Heat the fat in a frying pan, add the onion and cook over medium heat, stirring, until soft and golden. Season with a pinch of salt and pepper. Reduce the heat if it browns too quickly.

Spoon the onion and some of its fat over the hot prażuchy. Add crumbled twaróg or serve sauerkraut on the side if you like. Onion alone works well too, its sweetness complementing the mild potatoes. Serve with a glass of soured milk or kefir.

Texture and storage

Prażuchy are stickier than kopytka potato dumplings, which are shaped from cooled dough and cooked in water. Pyzy dumplings are prepared differently too. Do not add flour simply to make a rollable dough: prażuchy are served with a spoon.

Cool leftovers promptly and refrigerate in a closed container. Eat within two days, reheating thoroughly. The chilled mixture can be sliced and fried in a pan. If reheating in a pot, add a little water and stir to prevent sticking.

FAQ

Why are there lumps of flour in my prażuchy?

The flour may not have been mixed thoroughly into the potatoes. Beat the hot mixture carefully, pressing lumps against the sides of the pot. Check for dry patches before serving.

Can I use potatoes from the previous day?

This method relies on steam from the potatoes and their cooking water to heat the flour. It is easiest to get the right texture when the potatoes are cooked immediately before making prażuchy.

Can I replace the onion with another topping?

Yes. Crumbled twaróg, fried bacon or sauerkraut all work. Keep a little fat for spooning out the mixture if it sticks to the spoon.