Entree: Poland – Greater Poland – Pyry z gzikiem (Potatoes with Gzik, fresh farmer's cheese spread)

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 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 medium waxy potatoes, about 2 lb (900 g)
- 1 1/2 cups (340 g) twaróg (Polish farmer's cottage cheese) or good-quality dry curd cottage cheese
- 3 tbsp (45 ml) sour cream (śmietana) or plain full-fat yogurt
- 2 tbsp (30 ml) whole milk, as needed to loosen
- 6–8 medium radishes, thinly sliced (approx. 3 1/2 oz (100 g))
- 3 tbsp (9 g) fresh chives, finely chopped
- 2 tbsp (30 g) unsalted butter, melted (optional)
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- Optional: 2 tbsp (30 g) finely diced spring onion or parsley for garnish

Show original ingredient measurements

- 6 medium waxy potatoes, about 2 lb (900 g)
- 1 1/2 cups (340 g) twaróg (Polish farmer's cottage cheese) or good-quality dry curd cottage cheese
- 3 tbsp (45 ml) sour cream (śmietana) or plain full-fat yogurt
- 2 tbsp (30 ml) whole milk, as needed to loosen
- 6–8 medium radishes, thinly sliced (approx. 100 g)
- 3 tbsp (9 g) fresh chives, finely chopped
- 2 tbsp (30 g) unsalted butter, melted (optional)
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- Optional: 2 tbsp (30 g) finely diced spring onion or parsley for garnish

Instructions

1. Place the potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer until just tender when pierced, about 20–25 minutes depending on size; drain and keep warm.
2. Meanwhile, in a bowl combine the twaróg, sour cream and 2 tbsp (30 ml) milk; mash together with a fork until creamy but still a bit textured. Stir in the sliced radishes, chopped chives, 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper; adjust milk to reach a spreadable consistency.
3. Split the hot potatoes and arrange on plates or serve whole; spoon generous portions of the gzikiem over the potatoes. Drizzle with melted butter if using and sprinkle additional chives or spring onion. Serve immediately while potatoes are warm.