Pyry z Gzikiem

Ingredients

• 1.2 kg small waxy potatoes
• 500 g twaróg or dry-curd farmer's cheese
• 120 ml soured cream, 18 percent
• 1 small onion
• 4 tbsp chopped chives
• 4 radishes
• 1 tsp fine salt
• 2 tbsp coarse salt for the water
• 30 g butter
• black pepper

Before you cook

• Scrub the potatoes well under cold running water.
• Peel the onion and dice it as finely as you can.
• Chop the chives finely.
• Trim the radishes and dice them small.
• Crumble the curd cheese into a bowl.

Steps

1. Put the scrubbed potatoes into a large pot and cover them with cold water.
2. Add two tablespoons of coarse salt to the water.
3. Bring the pot to a boil and cook the potatoes for twenty-five minutes until tender.
4. Mash the crumbled curd cheese with a fork until it breaks down completely.
5. Beat the soured cream into the cheese a spoonful at a time.
6. Keep beating until the mixture is as loose as thick yoghurt.
7. Stir in the diced onion and most of the chives.
8. Fold in the diced radishes.
9. Season the gzik with the fine salt and plenty of black pepper.
10. Taste it and add a splash more cream if it feels stiff.
11. Drain the potatoes and return them to the hot pot for two minutes to dry off.
12. Tip the potatoes into a warm serving bowl.
13. Split each potato open with a knife and drop in a small piece of butter.
14. Spoon the gzik generously over the potatoes.
15. Scatter the remaining chives on top and serve.