Chopin 'potato' Recipe

Cook the potatoes

Place peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are very tender and easily pierced with a fork, about 15–20 minutes depending on size.

Drain and dry

Drain potatoes well in a colander and return them to the hot pot off the heat. Let them steam for 1–2 minutes to dry out excess moisture. Alternatively, spread on a baking sheet briefly to let steam escape.

Mash/rice potatoes

While still hot, pass the potatoes through a potato ricer or mash very thoroughly with a potato masher until smooth and lump-free. Do not overwork into gluey consistency — work quickly while hot.

Make the dough

Spread the riced potatoes out on a clean work surface, sprinkle with the remaining 1/2 tsp salt, ground pepper, and nutmeg if using. Make a well in the center and add the egg. Mix lightly with your hands or a bench scraper, then gradually sprinkle 1 cup of flour into the potato, folding until a soft, slightly tacky dough forms. If dough is very sticky, add up to the remaining 1/2 cup flour a little at a time; dough should hold together but still be soft.

Shape the kopytka

Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rope about 3/4-inch (2 cm) thick. Cut the ropes on the diagonal into 1-inch (2.5 cm) pieces (traditional kopytka are often shaped like little hoofs). Lightly toss cut dumplings in flour to prevent sticking.

Cook the dumplings

Bring a large pot of salted water to a gentle boil. Working in batches so dumplings have room, drop dumplings into boiling water. Stir gently once to prevent sticking. When they float, continue cooking 1–2 minutes to ensure cooked through (total cook after dropping ~3–4 minutes). Use a slotted spoon to transfer cooked dumplings to a tray lined with a clean towel; keep warm while finishing remaining batches.

Prepare sauce

In a large skillet over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams, then the milk solids turn golden-brown and the butter smells nutty — about 4–6 minutes. Reduce heat if browning too quickly to avoid burning.

Add sage

Add fresh sage leaves to the brown butter; they will sizzle and crisp in about 30–60 seconds. Remove skillet from heat once sage crisps up to prevent burning.

Combine dumplings and sauce

Add cooked dumplings to the skillet with brown butter and sage (work in batches if needed). Gently toss or swirl to coat dumplings evenly with the sauce and heat through for 1–2 minutes so flavors meld and dumplings take on a bit of color.

Finish and serve

Transfer dumplings to a serving dish. Sprinkle with grated cheese while warm so it melts slightly. Season with flaky salt and freshly ground black pepper to taste, and scatter snipped chives over the top if using. Serve immediately.