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
Featured In: 25 New Ideas for Thanksgiving Leftovers
VERIFIED BY Taste of Home Test Kitchen
- 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.
Originally published as Grandma's Potato Dumplings in Country Woman June/July 2012, p45
Reviews forGrandma's Potato Dumplings
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 21, 2016
"TO: schmievi46 - the recipe says to use two day old hard rolls. Not 2 day old...........but two rolls."
Reviewed Nov. 27, 2015
"The recipe did not say how many hard rolls."