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Mashed Potato Dumplings

recipe at a glance
Rating: 5/5
3 reviews
2 comments


ready in: under 30 minutes
serves/makes:   12
  

recipe id: 31178
cook method: stovetop

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ingredients

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

directions

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.

added by

patriciahill

nutrition

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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comments & reviews



number of 5 star votes on this recipe
267%
number of 4 star votes on this recipe
133%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of unrated comments on this recipe2



Guest at CDKitchen.com




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 CDKitchen.com

Tedde Bear

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


Guest at CDKitchen.com




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 CDKitchen.com

Guest Foodie

COMMENT:
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 CDKitchen.com




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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