Entree: Poland – Highland / Gorale – Moskol (Highland potato flatbread made from mashed potatoes and flour, pan-fried until golden)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.5 lb (680 g) potatoes, peeled and quartered
- 1 cup (125 g) all-purpose flour
- 2 tbsp (28 g) unsalted butter, softened, plus extra for frying
- 1/2 tsp (3 g) fine salt, plus more to taste
- 2 tbsp (30 ml) milk (optional, for smoother dough)
- 2 tbsp (30 ml) vegetable oil or lard for the pan
- 4 oz (115 g) bryndza or other salty sheep cheese for serving (optional)
- 1 tbsp (15 g) chopped fresh chives or green onions for garnish (optional)

Instructions

1. Place the potatoes in a pot, cover with cold salted water, bring to a boil and simmer until very tender, about 15–20 minutes.
2. Drain thoroughly and mash while still hot until smooth; allow the mash to cool to warm (not hot).
3. Stir in the softened butter, salt, and milk if using; then fold in the flour a little at a time until a soft, slightly tacky dough forms. Do not overmix.
4. Divide the dough into 8 equal portions and shape each into a 1/2–3/4 inch (1.5–2 cm) thick round patty about 3–4 inches (7–10 cm) diameter.
5. Heat a large skillet or cast-iron pan over medium heat and add 1 tbsp (15 ml) oil or a knob of butter; when hot, add 3–4 patties without crowding.
6. Fry until a deep golden crust forms, about 4–5 minutes per side, pressing gently once with a spatula; add more fat to the pan as needed and repeat with remaining patties.
7. Serve warm topped with crumbled bryndza or a pat of butter and a scattering of chopped chives.