Kopytka

Let the hot boiled potatoes cool to room temperature (10-15 minutes), then pass them through a potato press or mash thoroughly with a masher until you get a smooth, lump-free purée.

Add the egg, salt and sifted flour to the purée and quickly knead into a soft dough, kneading for no more than 2-3 minutes — over-kneading makes the kopytka tough.

Divide the dough into 4-5 portions and, on a lightly floured surface, roll each into a rope about 2 cm thick.

Flatten the ropes slightly and, using a sharp knife, cut them on the diagonal into 2 cm long diamond shapes — the classic "little hooves" shape.

Bring a large pot of salted water to a boil and drop in the kopytka in small batches, stirring gently so they don't stick together.

Cook for 2-3 minutes after they float to the surface, then remove them with a slotted spoon onto a colander.

Meanwhile, melt the butter in a skillet, add the breadcrumbs and fry over medium heat until golden, 2-3 minutes.

Plate the hot kopytka and drizzle with the butter and toasted breadcrumbs; any leftovers can be pan-fried the next day until golden and crisp.