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1
Heat the mashed potatoes over medium heat in a saucepan.
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2
Stir constantly until a film of potatoes forms on the bottom of the saucepan.
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3
The idea is to evaporate as much water as possible from the potatoes.
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4
Stir in one cup of the leftover Choux pastry and mix well.
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5
The mixture will be stiff and sticky.
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6
Add salt and pepper and mix well.
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7
Add 1 cup of the shredded swiss cheese.
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8
Taste and adjust seasonings.
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9
You can use any kind of cheese that you have on hand.
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10
Bring a large pot or saute pan of water almost to boiling.
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11
Do not let the water boil just hold it just before it begins to boil.
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12
Using floured hands and a floured surface take potato mixture by the tablespoonful and gently roll into a small log or gnocchi shape.
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13
Gently place each log into the nearly boiling water.
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14
Repeat until all the potato mixture has been used up.
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15
The dumplings are done when they float to the top of the nearly boiling water.
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16
Watch the water carefully and adjust the heat to avoid large bubbles from breaking apart the dumplings.
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17
Arrange the dumplings on a buttered heat proof dish.
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18
Top with the remaining shredded cheese.
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19
Parmesan cheese also works well.
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20
You may also top with sliced green onions, chives or other herbs as desired.
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21
You can prepare the dish well in advance and hold in the refrigerator for hours.
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22
To serve, pre-heat oven to 375F (190C) F and heat until the dumplings are heated through and the cheese is melted and/or brown and bubbling.
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23
Serve.
