Skubanki

Boil the potatoes in salted water, peel while still hot, cut into quarters and sprinkle loosely with flour. Put butter flakes on top and let stand for a quarter of an hour. Then mash the mixture with a fork and knead it into a dough. Melt enough clarified butter in a saucepan. Using a spoon dipped in hot fat, cut out dumplings and fry them for 4 to 6 minutes, turning several times, until golden brown. Arrange skubanki side by side in a bowl, drizzle with melted butter. Mix poppy seeds with powdered sugar and sprinkle on skubanki before serving.

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