BCL - Grandma's Potato Dumplings Best Dishes

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Grandma's Potato Dumplings

"My grandma made these. I have carried on the tradition. I always make more than we need--my family loves them sliced and fried with Thanksgiving leftovers. Serve with gravy. Originally submitted to ThanksgivingRecipe.com."

Ingredients :

4 large baking potatoes
6 eggs
1 teaspoon salt
2 cups all-purpose flour
3 slices square sandwich bread
2 tablespoons butter

Instructions :

Prep : 30M	Cook : 10M	Ready in : P1D

The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.
Brown 2 to 3 pieces of bread in butter for croutons. Cut into small pieces, and let cool.
Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.
Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.

Notes :

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