Potato-Balls II - Kartoffelkloesse (pronounced Kleasa)

Recipe by Lali8752
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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs raw potatoes, peeled and washed
  • 12
    lb boiled potato, peeled
  • 12
    cup milk
  • 12
    teaspoon salt
  • 1 -2
    slice bread (or broetchen)
  • 1
    tablespoon butter (german butter is not salted so don't add the salt if you use salted butter)
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DIRECTIONS

  • Grate the raw potatoes into a bowl with luke warm water.
  • Squeeze the water out of the potatoes through a cotton-bag or a kitchen towel, saving the water in an extra bowl to get the starch on the bottom -- this is an old recipe, save the starch to use it for ironing ;-) -- return to the bowl.
  • Bring the milk to a boil and pour over the raw potatoes.
  • Rice the boiled potatoes and mix everything together, knead.
  • Cut the bread in small dices and toast in some butter to a golden brown.
  • Form fistsize balls with the potato dough.
  • Punch a hole in the middle and put some bread dices in the middle, close back up form the balls with cold moist hands.
  • Drop into the boiling water, let boil once, then just let simmer for 20 minutes.
  • Take out of the salted water.
  • If you want to freeze them, take them out after 15 min.
  • Set loose on a sheet and prefreeze.
  • Then wrap them up each one single in aluminum foil and freeze To serve: put the balls in cold salted water, bring to a boil and let simmer then for about 10 min.
  • They swim up when they're done.
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