Prep 5 mins
Cook 10 mins
Simple and tasty
- Mix the mashed potatoes together with the flour. DON'T knead, because the dumplings will "sink".
- Shape the dough into small balls. Place in a kettle of boiling salted water.
- Once they rise to the surface, let them cook for 10 minutes. Drain and sprinkle with fresh parsley.
- Serve as side dish.
These surprised me a lot! I have never made potato dumpling before, but they sounded interesting, and my DH LOVES potatoes. I tend to make my mashed potatoes pretty stiff, so I was afraid I was kneading them too much just to work the flour in, so I added a couple tablespoons of milk, one at a time until I got a stiff but stirrable consistency. I thought these might need a sauce, looking at the recipe, but they really didn't. :) They did not do well after a while, though. I think that the leftovers would be excellent pan fried in a little butter, and may be having that for lunch! :)