This bread (actually rolls) are a comfort food to me. My grandmother, a first-generation Yugoslavian immigrant, would always make these during the holidays and we would nosh upon them not just with the holiday dinners, but throughout the day.
This recipes, my grandmothers, calls for the inclusion of cottage cheese. I will admit to changing the recipe from time-to-time and adding other types of cheese but when it comes to the holidays, I always use this recipe -- possibly from fear of getting a spiritual slap!
These are a very easy bread to make. There are no rising times, yet there is a 2 hour drying time once they are formed. This "drying" time is a rather important step as you will notice the dough is quite moist. This is also a rather dense type of bread and is absolutely incredible with any type of soup, stew or entree when there is a lot of sauce and/or gravey!
From the kitchen of Casa de Cuisine to your winter kitchen, I hope you enjoy this blast from my past.
Ingredients needed to make Boiled Potato Bread:
- 2 pounds potatoes, peeled and cubed
- 2 Tbs. melted butter
- 1 egg yolk, beaten
- 1 cup small curd cottage cheese
- 1 tsp. sweet paprika
- ½ tsp. salt
- ½ tsp. cayenne pepper
- 2 cups flour
- Place the potatoes in a large pot of boiling water and cook 10 minutes. Drain the potatoes and let cool.
- Place the potatoes in a large bowl and mash them (or if using a potato ricer, rice them).
- Into the potatoes beat in the remaining ingredients until well combined.
- Pinch off 2-inch pieces of dough and form into balls. Place the balls on a baking sheet and let dry 2 hours.
- Bring a large pot of water to a boil. Add the potato balls, in batches, and cook until they begin to float.
- Remove the potato balls with a slotted spoon and let cool slightly before serving.
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