Belgian Potato Balls

1. 1

   Grate raw potatoes.

2. 2

   Squeeze out the liquid in a cheesecloth, then measure amount.

3. 3

   Mix with same amount of mashed potatoes; add salt.

4. 4

   Start mixing in the flour (enough to form golf ball or smaller size balls).

5. 5

   Drop into rapidly boiling water.

6. 6

   Simmer, uncovered, about 15 minutes or until they float to top.

7. 7

   Serve with roast pork or beef or roast chicken.

8. 8

   Can slice the next day and fry in butter.

No additional tips available.