Škubánky with poppy seeds

Peel the potatoes, rinse them with cold water, cut them into smaller pieces, place them in a pot, and pour 500 ml of cold water over them. Salt the water and bring it to a boil. Cover with a lid, reduce the heat to less than half, and cook until tender.

When the potatoes are almost tender, drain about half of the water. Leave the remaining water in the pot with the potatoes. Mash the still hot potatoes as quickly as possible with a potato masher.

Using an inverted wooden spoon, make indentations in the potatoes down to the bottom of the pot, cover everything with coarse flour, and put the lid on. The flour will steam better with the help of these indentations (chimneys). Leave the covered pot in a warm place for at least 10–12 minutes. Thoroughly mash the steamed flour with the potatoes once more with a potato masher and mix until smooth with a wooden spoon.