Ingredients
Scale
- 2.2 lbs (1 kg) starchy potatoes (Russet or Yukon Gold)
- 2 large eggs
- 1/2 cup all-purpose flour (plus more as needed)
- 1/2 cup potato starch (or cornstarch)
- 1/2 tsp ground nutmeg
- Salt to taste
- Black pepper to taste
- Optional toppings: chopped herbs, sautéed onions, turkey bacon bits
Instructions
- Peel and boil the potatoes:
Peel the potatoes and cut them into chunks. Place them in a pot of salted water and bring to a boil. Cook for about 20 minutes or until tender. Drain thoroughly. - Mash the potatoes:
While still warm, mash the potatoes until smooth. Avoid lumps, as they can affect the dough. Allow the mashed potatoes to cool completely to remove excess moisture. - Mix the dough:
In a mixing bowl, combine mashed potatoes, eggs, flour, potato starch, salt, pepper, and nutmeg. Mix gently by hand until a soft, non-sticky dough forms. If it’s sticky, add more flour in small amounts. - Shape the dumplings:
Dust your hands with flour. Scoop portions of dough and roll into balls about the size of a golf ball. Repeat with the remaining dough. Keep the dumplings uniform in size for even cooking. - Cook the dumplings:
Bring a large pot of salted water to a gentle boil. Carefully lower the dumplings into the water in batches. Once they float, simmer for 5 more minutes to cook through. Do not let the water reach a rolling boil. - Serve hot:
Remove dumplings with a slotted spoon and serve warm. They pair well with gravies, roasted meats, or vegetables. Top with chopped herbs or turkey bacon bits for added flavor and texture.
Notes
For best results, ensure the mashed potatoes are completely cool before mixing the dough.
Add sautéed onions or herbs to the dough for extra flavor.
Dumplings can be frozen before cooking. Boil directly from frozen when ready to serve.
- Prep Time: 30
- Cook Time: 25