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
Grandma’s Potato Dumplings
Grandma's Potato Dumplings
Prep Time
15 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 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
Directions
- 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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