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Grandma's Potato Dumplings Recipe

Grandma's Potato Dumplings Recipe photo by Taste of Home

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Don’t be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings.—Wendy Stenman

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Grandma's Potato Dumplings Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

2 day-old hard rolls
1/2 cup water
2 teaspoons canola oil
1/2 cup leftover mashed potatoes
1 egg, lightly beaten
Dash ground nutmeg
1 to 2 tablespoons all-purpose flour
1/4 cup butter, cubed

Directions

Tear rolls into 1/2-in. pieces; place in a 15-in. x 10-in. x 1-in. baking pan. Drizzle with water and squeeze dry.
In a large skillet, heat oil over medium-high. Add bread; cook and stir for 1-2 minutes or until lightly toasted.
In a small bowl, combine the potatoes, egg, nutmeg and bread. Add enough flour to achieve desired consistency to shape into balls. With floured hands, shape mixture into 3-in. balls.
Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean. Meanwhile, in a heavy saucepan, heat butter over medium heat until golden brown. Serve dumplings warm with butter. Yield: 4 servings.

Nutritional Facts 1 dumpling with 1 tablespoon butter equals 255 calories, 17 g fat (8 g saturated fat), 84 mg cholesterol, 322 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Grandma's Potato Dumplings in Country Woman June/July 2012, p45

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(1-1) of 1 reviews

Reviewed on Aug. 03, 2012 by gwashington1961

A traditional family recipe for Grandma's Potato Dumplings. Always a treat with a family dinner -roasted chicken, turkey, pork-beef-veal roast. It will inspire all guests for their meal memories!