Grandmas 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.

Step: 1

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.

Step: 2

Brown 2 to 3 pieces of bread in butter for croutons. Cut into small pieces, and let cool.

Step: 3

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.

Step: 4

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.

Per Serving: 236 calories; protein 8.6g; carbohydrates 37.2g; fat 5.8g; cholesterol 117.7mg; sodium 347.3mg.

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