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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, Germantown, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 2 day-old hard rolls
  • 1/2 cup water
  • 2 teaspoons canola oil
  • 1/2 cup leftover mashed potatoes
  • 1 large 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 until lightly toasted, 1-2 minutes.
  • 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, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes.
  • Serve warm dumplings with butter.
Nutrition Facts
1 dumpling with 1 tablespoon butter: 255 calories, 17g fat (8g saturated fat), 84mg cholesterol, 322mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 5g protein.

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  • vera2010
    Nov 21, 2016

    TO: schmievi46 - the recipe says to use two day old hard rolls. Not 2 day old...........but two rolls.

  • schmievi46
    Nov 27, 2015

    The recipe did not say how many hard rolls.

  • mariehohnstein
    Jan 27, 2013

    No comment left

  • bunnytracks96
    Jan 7, 2013

    No comment left

  • gwashington1961
    Aug 3, 2012

    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!

  • springhillrd
    Aug 2, 2012

    No comment left