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Set it aside to cool. Mix the ingredients: Whisk the flour, salt, and egg together in a bowl. Slowly add in the cooled milk and butter mixture and stir together. Knead the dough: Transfer the dough to a lightly floured surface and knead. Cover it with a damp kitchen towel and let it rest.

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This part is important. You will have to cook these further in the cream, so make sure you cook them just to softness, no further. Drain the perfectly cooked potatoes and put them back into the pot. Add the butter and place the pot back on the burner. Add in the cream and cook the potatoes, simmering the cream until it reduces down.

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Place the potatoes in a pot with 1 teaspoon salt and enough water to cover by about 2 inches. Cover, bring to a boil, reduce the heat to low, and simmer with the lid ajar until the potatoes can be pierced easily with a fork, 12 to 15 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat.

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Let the mixture stay for 5 minutes, until the potatoes release juice. The juice will contain the starch too. Separate the potatoes from the juice. Place the separated shredded potatoes in another bowl. Check if the juice contains enough starch. If yes, discharge the juice and add the starch to the potato mixture.

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To the grated vegetables, add an egg, flour, salt, and pepper. Use a hand whisk to mix everything together until well combined. Next, add ¼ cup of the reserved potato juice to dilute the mixture slightly and adjust its thickness. Then heat a medium skillet on high heat and then reduce the heat to medium.

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In a large frying pan, heat 2 tablespoons of olive oil. Add a spoonful of potato batter at a time into the hot skillet, flattening it with the back side of the spoon. Fry on one side over medium heat for about 2-3 minutes or until golden brown. Flip with a spatula and fry on the other side for another 3 minutes.

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Heat 2-3 tbsp of grapeseed oil in a large nonstick skillet over medium heat. Spoon 1 heaping tablespoon of potato mixture to make pancakes, about 1" apart. Fry on each side until golden brown (about 3-4 mins each side). Repeat the same procedure for the remaining batter. Serve deruny warm with a dollop of sour cream.

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To make the dough, add the flour, egg and 1/2 tsp salt to a food processor bowl. Turn on the food processor. Slowly pour in the potato water until the dough forms a ball and then turn off the food processor. Place the dough on a floured surface. Knead with floured hands.

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Preheat a large non-stick skillet on medium-high heat and add 1 tbsp of oil. Add a large spoonful of pancake batter and fry until golden brown, flip and cook on the other side. Repeat with the remaining batter. Serve the deruny hot with a dollop of sour cream. Makes about 30 deruny.

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Heat a bit of olive oil in a frying pan. Spoon small neat portions of potatoes and fry on medium heat for 4 minutes on one side. Flip the deryny over with a spatula and cover the pan with a lid. Fry for another three minutes until fully cooked through and golden brown on both sides.

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Season with salt, cover tightly with a lid, and bring to a boil. Then reduce the heat to low and simmer gently with the lid ajar until the potatoes can be pierced easily with a fork, 12 to 15 minutes, being careful not to overcook them. Meanwhile, in a large mixing bowl, combine the dill, garlic, and oil.

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Stir. Increase the heat to medium and bring the cream up to a boil, stirring constantly. Reduce the heat to low and add the dill. Add the drained potatoes to the skillet. Use a large spoon to turn them over in the cream sauce, coating them. Gently stir them in the sauce over low heat for 1 minute. Serve.

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How to Make Easy Ukrainian Potatoes. Boil the potatoes in salted water until just fork tender, about 10-12 minutes, depending on their size. Drain the potatoes, and while still steaming hot, toss them with the butter, garlic, and dill. Serve immediately.

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While the potatoes are cooling, prepare the filling: fry the chopped onion in oil. Add the canned peas (drained), salt, pepper and blend everything with a blender. For the dough, mix the mashed potatoes, flour, salt, pepper, egg and starch. Knead the potato dough (add some more flour if it is too sticky)

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Meanwhile, finely grate 3 garlic cloves on a Microplane or run through a garlic press and place in a small bowl. Add 1/4 cup sunflower oil and stir to combine. Finely chop fresh dill until you have 1/2 cup. Drain the potatoes and return to the pot. Add the garlic oil, dill, and a pinch of kosher salt.

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Potato Filling. Peel potatoes, and boil in a large pot with garlic cloves and sea salt. Cook until soft but not water logged. While the potatoes are boiling, sauté 1/2 onion with olive oil. Cover the onions with a lid if they start to dry out before cooking through. Drain and mash the potatoes. Add onion and cottage cheese to mashed potatoes.