Prep time: 20-25 minutes
Cook time: 25-30 minutes
Rest time: 1 hour
- 3 lbs Russet potatoes peeled and cut into quarters
- 2 1/2 cups all purpose flour
- 3/4 cup potato starch
- 2 eggs
- Salt to taste
- In a large soup pot add in the quartered potatoes and cover completely with water.
- Salt generously and bring to a boil. Cook until potatoes are fully cooked through (best way to check is when you puncture a potato with a fork the fork easily goes in).
- Drain the potatoes from the water and using a potato masher mash the potatoes until they are smooth. Set aside to cool.
- On a clean work surface pour out 1 cup of flour. Put the cooled potatoes over the flour.
- Top the potatoes with another cup of flour and potato starch.
- Make a small well in the middle and add in the eggs.
- Start to knead the dough adding more flour if necessary. You want the dough to no longer be sticky but still pliable to work with. Depending on the potato and how dense they are the amount of flour may vary.
- Form the dough into a disk and set aside.
- Cut off a quarter of the mixture and roll into a long thick rope (watch video for visual).
- Tap the rope to flatten the top.
- Using a knife or pastry scraper make small indents in the top and then cut them into about 1 inch pieces. Place the pieces on a lightly floured surface.
- Bring a medium pot of water to a boil. Add in a generous pinch of salt.
- Once the water is at a rolling boil add in a few of the kopytki at a time. Cook for 5 minutes or until fully cooked through.
- Plate and ENJOY!
I always eat mine with cooked bacon pieces or sautéed onions, however eating them on their own is still absolutely delicious.