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Grandma's Potato Dumplings

 Grandma's Potato Dumplings
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan.
  • Drizzle with water and squeeze dry.
  • In a large skillet, heat oil over medium-high heat. Add torn rolls;
  • cook and stir 1-2 minutes or until lightly toasted.
  • In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough
  • flour to achieve a shaping consistency. 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, 8-10
  • minutes or until a toothpick inserted in center of dumplings comes
  • out clean. Meanwhile, in a small heavy saucepan, melt butter over
  • medium heat. Heat 4-6 minutes or until golden brown.
  • Serve warm dumplings with butter. Yield: 4 servings.

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Grandma's Potato Dumplings (continued)

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.