Paliushky are something between homemade halushky, lazy varenyky and potato gnocchi. They are made from cold mashed potatoes, so they are a good way to use up yesterday’s side dish.

The recipe was shared by Stanislava Bondarenko on the TSN website.

The key is not to add too much flour: how much you need depends on how moist the mash is. The dough should stay soft so the paliushky are easy to shape.

What you need

For the paliushky:

  • cold mashed potatoes — 1 kg;
  • salt — 1 tsp;
  • starch — 1 tbsp;
  • eggs — 2;
  • flour — 400–500 g.

For the mushroom sauce:

  • butter or oil — 1 tbsp;
  • onion — 1;
  • button mushrooms — 300 g;
  • creamy mushroom sauce;
  • water — 200 ml.

How to make it

1. Make the mash. Boil the potatoes until soft, drain well, mash them and let them cool completely.

2. Make the dough. Add the salt and starch to the mash, beat in the eggs and mix. Gradually add the flour and knead a soft dough: it should stay tender so the paliushky are easy to shape.

3. Shape the paliushky. Shape the dough into small oblong pieces and drop them into salted boiling water.

4. Boil. When the paliushky rise to the surface, lift them out with a slotted spoon — that means they are done.

5. Fry the mushrooms. In a hot frying pan fry the finely chopped onion until translucent, add the mushrooms and cook together until golden.

6. Make the sauce. Pour in the creamy mushroom sauce and the water, stir and heat through for a few more minutes.

Arrange the paliushky on a plate and pour plenty of hot mushroom sauce over them. The ready-made sauce can be replaced with a homemade one made with cream or sour cream, mushrooms and onion. If the dough sticks to your hands, add a little more flour.

As a reminder, in summer we explained why potato dumplings come out soft in one kitchen and rubbery in another.

Nota bene

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