Slovakian Bryndzové Halušky with Slow-Risen Dough

Method

1. Boil potatoes until tender, then mash them with a fork.
2. In a large bowl, combine mashed potatoes, flour, salt, pepper, dill, and parsley. Knead the mixture for 5 minutes until a smooth dough forms.
3. Cover the dough with a clean kitchen towel and let it rest for 2 hours at room temperature to allow the gluten to relax.
4. After resting, roll the dough into small dumplings, about the size of a walnut.
5. Boil the dumplings in salted water until they float to the surface.
6. In a pan, melt butter and stir in bryndza cheese and sour cream until smooth.
7. Serve the hot dumplings with the cheese sauce on top.