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1. Peel and quarter the potatoes, cover with boiling salted water and cook till nearly soft, then drain off the water into a bowl.
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2. Mash the potatoes and make several holes in the mash with the end of a wooden spoon, going right down to the bottom of the pan.
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3. Fill these with flour and pour on about half of the boiling potato liquor.
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4. Cover and leave at the side of the stove for about 30 minutes.
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5. Pour off the excess water and beat the mixture with a wooden spoon till smooth-it should be very stiff.
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6. Using a metal spoon dipped in hot lard, place spoonfuls of the mixture on a plate and sprinkle with ground poppy seeds, sugar and lard.
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NOTE:
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1. Alternatives would be to sprinkle the 'shkubanky' with grated gingerbread instead of poppy seed, or with grated cottage cheese and melted butter.
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2. Fried 'shkubanky' are also excellent; shape the dough into small cakes, dip in flour, egg and breadcrumbs and fry till golden-brown.
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