Kopytka (Polish Potato Dumplings) with Browned Butter

• 1 kg Idaho potato, starchy variety
• 2 tsp Fine sea salt
• 1 Egg, room temperature
• 220 g Plain flour
• 80 g Unsalted butter
• 10 g Fresh parsley, flat-leaf preferred

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the salt. Bring to the boil, then simmer for 15 to 20 minutes until very tender.
2. Drain well, then return the potatoes to the hot pot for 1 minute to steam-dry. Mash until completely smooth, then spread out in a bowl and leave to cool until just warm. This helps keep the dough light and stops it turning sticky.
3. Beat in the egg and the remaining 1 tsp salt. Add the flour and mix, then bring together with your hands into a soft dough that is not overly sticky. If it feels wet, work it briefly rather than adding lots more flour.
4. Divide the dough into 4 pieces and roll each into a rope about 2 cm thick on a lightly floured surface. Cut into small dumplings on the diagonal, about 2 cm long. Keep them in a single layer as you work so they do not stick together.
5. Bring a large pot of water to a gentle boil and salt it lightly. Cook the dumplings in batches; once they float, simmer for 1 to 2 minutes more until tender. Lift out with a slotted spoon and drain briefly.
6. Meanwhile, melt the butter in a large frying pan over medium heat and cook until it smells nutty and turns golden, swirling the pan so it browns evenly. Add the drained dumplings and toss gently to coat. Finely chop the parsley and scatter over to serve.

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