Polish potatoes with gzik

Pyry z gzikiem is a Polish food made with potatoes cooked in their skins and served with seasoned twaróg. Mash the cheese with sour cream, add chives and onion, and serve alongside the hot potatoes. This filling recipe makes four servings without frying.

Ingredients for four servings

• 1 kg potatoes of similar size
• 500 g medium-fat twaróg
• 150 g thick sour cream
• 1 small onion or half a larger one
• 1 bunch of chives
• Salt and pepper, to taste
• 2 tablespoons milk or plain yoghurt, optional

Choose firm potatoes that will not fall apart during cooking. Full-fat or medium-fat twaróg will work; a lean version will need a little more sour cream. Chives add freshness and finely chopped onion gives the mixture a stronger flavour. Use less onion if you prefer a milder taste. You can also briefly rinse the chopped onion with cold water and drain it thoroughly before adding it to the cheese. This softens its flavour while keeping some crunch.

Cooking potatoes in their skins

1. Scrub the potatoes under running water. Leave them unpeeled, but remove damaged parts and sprouts.
2. Put them in a pot and cover with cold water. Add salt.
3. Bring to the boil, then reduce the heat. Cook for 20 to 30 minutes, depending on their size.
4. Pierce the largest potato with a thin knife. If it enters easily, drain and leave the potatoes uncovered in the pot for a short while.

Potatoes of similar size cook more evenly. If some are much smaller, check them earlier and remove them when tender. Peel them at the table or eat the skins if they are thin and well cleaned.

How to make gzik

Put the twaróg in a bowl and mash with a fork. Add the sour cream, mix and check the consistency. Gzik should be moist and easy to spoon, but it does not have to be completely smooth. If too thick, add a little milk or yoghurt. If the cheese is very moist, start with less sour cream.

Peel and chop the onion as finely as possible. Wash, dry and chop the chives. Mix both into the cheese, reserving a little chive for the top. Season with salt and freshly ground pepper. Leave for a few minutes for the flavours to combine, then taste again. Twaróg and sour cream vary in flavour, so adjust the seasoning to suit.

Serving and accompaniments

Cut open or lightly crush the hot potatoes on plates. Spoon the gzik alongside or into the centre of each potato and sprinkle with chives. The contrast between warm potatoes and cool cheese is part of the dish. If you prefer the cheese less cold, take it out of the fridge a little earlier.

Radishes, cucumber and lettuce go well with the potatoes. For a separate cucumber side, try mizeria cucumber salad. For another potato dish, try pyzy dumplings, which use a different method to prepare the potatoes.

Storing and using leftovers

Transfer the gzik to a closed container and refrigerate. It is best eaten within two days; use a clean spoon to take out portions. If it thickens in the fridge, stir in a little milk before serving. Cool the cooked potatoes promptly and refrigerate them in a separate container.

Leftover potatoes can be sliced and fried for another meal. Gzik also goes well with bread and raw vegetables. If you plan to save some, do not mix the entire batch of cheese with hot potatoes.

FAQ

Do the potatoes have to be cooked in their skins?

No, although skins are typical for this dish and help the potatoes keep their shape. Peeled potatoes can also be served with gzik; check them for tenderness as they cook.

What can I use instead of sour cream in gzik?

Use thick plain yoghurt, adding it gradually because its consistency and tartness differ from sour cream. If needed, soften the flavour with a little milk.

Can I make gzik ahead?

Yes. Mix the ingredients and refrigerate the cheese in a closed container. Stir and check the seasoning before serving; you can add some fresh chives at the end.