👨‍🍳 Ohjeet

1. 1

   Prepare the potato dough: Ensure the mashed potatoes are dry. Combine the mashed potatoes with flour, salt, and optional vanilla sugar and rum. Knead until a smooth, pliable dough forms. If the dough is too sticky, add a little more flour.

   💡 Ammattilaisvinkit: Using day-old mashed potatoes helps reduce moisture content.
2. 2

   Shape the noodles: Divide the dough into portions. Roll each portion into a long, thick rope (about 2-3 cm in diameter). Cut the ropes into small pieces (about 2 cm long). Roll each piece between your palms to create a finger-like shape.

   💡 Ammattilaisvinkit: Work on a lightly floured surface. Keep unused dough covered to prevent drying.
3. 3

   Cook the noodles: Bring a large pot of lightly salted water to a boil. Carefully add the shaped noodles in batches. Cook until they float to the surface, then simmer gently for about 2-3 minutes more. Remove with a slotted spoon and drain well.

   💡 Ammattilaisvinkit: Do not overcook, as they will continue to cook slightly in the butter mixture.
4. 4

   Prepare the poppy seed butter: In a large pan, melt the butter over medium heat. Add the finely ground poppy seeds, icing sugar, and optional vanilla sugar. Stir until the sugar is dissolved and the mixture is well combined. Simmer gently for a minute or two.

5. 5

   Coat the noodles: Add the cooked and drained noodles to the pan with the poppy seed butter. Toss gently to coat evenly. Cook for another minute or two until the noodles are heated through and slightly caramelized.

6. 6

   Serve: Arrange the Mohnnudeln on plates. Dust generously with additional icing sugar. Serve immediately, optionally with stewed plums or apple compote.