Skubanky

Rinse the potatoes, remove the skin and cut into quarters. Cook in lightly salted water until soft and drain. Crush the potatoes with a masher, mix with the liquid butter and flour. Leave to stand for a while, stirring repeatedly. Mix poppy seeds and powdered sugar. Use a tablespoon to cut out dumplings from the mixture. Bake the dumplings in a frying pan in a little butter on both sides, not too dark. Sprinkle the poppy seed and sugar mixture over the dumplings and toss briefly. Serve the skubanky with plum compote.

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