1 1/2 pounds (680 grams) yukon gold potatoes, peeled and diced (weight is for whole potatoes)
1 cup plus 2 tablespoons milk, any variety
1 teaspoon kosher salt
2 tablespoons unsalted butter
A few grinds of black pepper
1 1/2 pounds (680 grams) yukon gold potatoes, peeled and diced (weight is for whole potatoes)
Whole milk, as needed
5 tablespoons (70 grams) unsalted butter
1 teaspoon kosher salt
1 large egg plus 1 yolk, whisked until uniform
5 tablespoons (55 grams) fine semolina flour
2 teaspoons chopped fresh dill (optional)
3 1/2 cups (450 grams) all-purpose flour, plus more for counter
1 tablespoon kosher salt (Diamond brand, use half for any other brand)
1 large egg
3/4 cup plus 2 to 3 tablespoons cold water
A combination or your choice of: Butter, plain vinegar, minced fresh dill, caramelized onions, sour cream (bonus if you find the extra-rich stuff from a Russian store). Shown up top is Kachka’s sauerkraut powder (their own recipe, dehydrated and ground) and I’d be remiss if I didn’t tell you that these are served with a caviar buerre blanc at the restaurant, the recipe is on p. 304 in the cookbook