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Mashed Potato Dumplings

recipe at a glance
Rating: 5/5
3 reviews

ready in: under 30 minutes
serves/makes:   12

recipe id: 31178
cook method: stovetop

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1 cup cold mashed potatoes
1/2 cup all-purpose flour
1 egg
salt and pepper (to taste)


In a bowl, mix all the ingredients; until it forms a stiff dough. Roll out dough on a floured board (as thick or as thin as you like). Cut into about 2-inch squares. They're that simple.

To cook these dumplings you have a couple of choices:

1: Drop them into boiling salted water. Cover and simmer for about 10 minutes. Drain and serve with your favorite sauce as a main course.

2: Drop them into boiling stew or soup (approximately 2 quarts of stew or soup). Cover and simmer for 10 minutes. These are a great added bonus to any soup.

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39 calories, 1 grams fat, 6 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I made this so simple. I did add chives, onion power an parsley flakes. Turned out great. My family love them.

Guest at

Tedde Bear

Don't use red potatoes - way too glutinous :(

Guest at

REVIEW: 5 star recipe rating
Day after Thanksgiving I always make these with leftover potatoes and put it in turkey soup made with leftovers (using the carcass for the rich broth).

Guest at

Guest Foodie

At our house these are a regular. To add a little more flavor though we add dry onion soup mix to the potatoes.

Guest at

REVIEW: 4 star recipe rating
I made the dough as instructed and it turned out well. But as it turns out, there are more options for cooking them. I cut them into 1" pieces, sort of gnocchi shaped, and sauteed them in a frying pan. Served them with sauteed kale, wild mushrooms and garlic. SUPER GOOD. I will surely make these often whenever I have leftover mashed potatoes.

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