Prep time: 20 minutes
Total time: 2 hours 30 minutes
6 ounces Yukon potatoes, peeled
kosher salt, to taste
5 tablespoons milk, warmed to 115°F
1 teaspoon active dried yeast
4 ounces all-purpose flour, plus more for dusting
1 pinch of granulated sugar
canola oil, for frying
1 cup sour cream
1 cucumber, thinly sliced, plus cucumber flowers, for garnish
1 handful arugula
1. Bring potatoes to a boil in a pot of generously salted water. Cook until soft, about 18 minutes, then drain. Press through a potato ricer into a bowl and cool.
2. Place the milk and yeast in a bowl and allow to sit until foamy, about 10 minutes. Add in the potatoes and flour and a pinch of salt and sugar and, using your hands, knead until smooth, about 5 minutes, taking care not to over mix it. Cover with cling film and let sit in a warm spot until it nearly doubles in size, about 2 hours.
3. Heat 4-inches of oil in a large saucepan until a deep-fry thermometer reaches 375°F. On a lightly floured surface, divide the dough into 4 pieces and flatten lightly. Working in 2 batches, cook the breads, flipping once, until golden and cooked through, about 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and sprinkle lightly with salt. Cool slightly.
4. Spread the sour cream onto each potato roll and top with the cucumber slices and flowers, arugula, and urfa. Enjoy right away.