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1
Peel and boil potatoes until done.
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2
Drain potatoes and mash.
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3
Do not add butter or milk.
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4
Cool potatoes in refrigerator until cold.
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5
Mix in order given.
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6
Mix well, and knead on a floured board until smooth.
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7
Divide dough in half and make each half of dough into a roll about 3 inches in diameter and about 12 inches long.
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8
Cut into dumplings about 2 inches long with a sharp knife that has been dipped in flour.
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9
While you are cutting the dumplings, bring a large stockpot about 2/3 full of water with 1 teaspoon of salt added to water to a boil.
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10
Once the water is boiling, add half of the dumplings to the water and stir so they don't stick to the bottom.
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11
Boil for 15 minutes.
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12
Remove from water with slotted spoon to drain.
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13
Place dumplings in roaster sprayed with non-stick cooking spray.
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14
Cover and keep warm in oven set to low.
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15
Boil the rest of the dumplings, remove from water and add to roaster.
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16
Serve.
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17
These are wonderful eaten with butter or sauerkraut or gravy.
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18
I use all of my leftover mashed potatoes for this recipe.
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19
To freeze:.
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20
Place leftover dumplings on waxed paper lined baking sheets and freeze until solid.
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21
Remove from baking sheet and place in ziplock freezer bags to store in freezer.
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22
Will keep for 6 months in freezer.
