Directions
Recipe has three parts. The first part is making the mashed
potatoes.
- To make mashed potatoes, peel the potatoes and boil in water for
30 minutes until soft. Poke a potato with a fork. If the fork easily
pierces the potato, then the potatoes are ready.
- Immediately drain the water and place the potatoes into a mixing
bowl. Mash the potatoes with a fork and add the butter, salt, and a
sprinkle of evaporated milk.
- Use a blender to puree the potatoes. Drizzle more evaporated
milk until the potatoes are nice and creamy.
Note: To get a good consistency, you must puree the
potatoes when they are hot.
The second part is making the dough.
- Add the flour, sugar, oil, and yeast to a mixing bowl. Mix the
ingredients and add the salt. Do not add the salt on top of the yeast
since salt will kill the yeast.
- Add about 3/4 cup of water to the mixture and mix it. Once it
forms a clump, use your hands to pick up the dough and form a ball.
If the dough is too clumpy, add a touch more water. If dough is too
soft, add a touch more flour.
- Form a ball and keep turning the ball inside out. You must
knead the dough for at least fifteen minutes.
- Dust flour on the dough ball and place in a bowl. Then cover
the bowl for an hour and set in a warm place. The dough will expand
and fill with air pockets.5. After an hour, remove the dough and
knead it again for five minutes.
Now we put the perashki together for the third part.
- Note, I make my Perashki large, so I divide the dough into
8 or 10 pieces. I tear off dough and roll it into a small ball.
- I dust the table or counter top with flour. Then I use a
rolling pin to flatten each dough ball into a rounded, small
pancake about the size of my hand.
- I add a tablespoon of mash potatoes to the middle of the dough.
- I dip my finger in water and moisten the edge of the dough.
- I pull the dough over the mashed potatoes to cover the filling
inside.
- I press on the sides to seal the potatoes and squeeze out the
air.
- I shape the perashki into an oblong shape and carefully add
it to a pan of heated oil.
- I cook the dough until it is golden brown and flip the
perashki and brown the other side.8. I use a spatula to remove
the perashki and set on a plate covered with paper napkins.
Tip: I never have tried it but I imagine I
could add shredded cheese or corn to the mash potatoes.