Boil potatoes with skin until tender. Peel and mash while warm. Set aside.
Activate yeast
In warm milk, mix yeast, sugar, and 1 tbsp flour. Let sit 10 minutes until foamy (skip if using instant yeast).
Make the dough
In a large bowl, combine flour, salt, mashed potatoes, yeast mixture, butter, egg, and sour cream.
Knead until you get a smooth, soft dough (about 8–10 minutes).
Cover and let rise in a warm place for 1 hour, until doubled.
Shape the pogácsa
Roll dough to about 1 inch (2–2.5 cm) thick.
Score the top lightly with a knife in a crisscross pattern (for the traditional look).
Cut out rounds with a biscuit cutter or small glass.
Bake
Place on a baking sheet lined with parchment.
Brush tops with egg yolk and sprinkle with cheese if desired.
Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, until golden.
Serve
Best enjoyed warm, fresh out of the oven.
Traditionally served with soups, stews, or as a snack on their own.
🥔💛 These little biscuits are crispy on the outside, soft and pillowy inside. In Hungary, every family has its own version — some with bacon bits, some with cheese in the dough, others with just potato and butter.
Would you like me to also share the cheesy version (sajtos pogácsa) that’s very popular at Hungarian bakeries?
