Recipe For Potato Dumplings


When potatoes go on sale for 15 cents a pound, I buy them. Last November, they were cheap enough for me to buy 40 pounds. The problem is, I don’t cook them fast enough to save them from going bad. I store them in the garage in the winter, where temperatures plunge. Yesterday, I thought I’d better check on them. I am so glad I did. Many were rotten.

So what do I do with 25 pounds of potatoes that must be cooked NOW?

First, I sorted through them and discarded the bad ones. Next, I threw as many as would fit into the oven to bake. When they were done, I mashed them with cheese and cream cheese and put them into 3 gallon-sized zip-loc bags. Then, I made others into twice baked potatoes by roasting them with olive oil, cutting them in half, mixing the centers with sour cream and cheese. I put the filling into as many as I could (2 more gallon-sized zip-locs) and then put the remaining skins in a zip-loc for “crispy potato skins”. I sliced another 20 potatoes and cooked them in heavy skillets. I added dehydrated onions, eggs, sour cream and cream cheese and poured them into 3 square foil dishes. All of these are now in my freezer.

Finally, I peeled all of the rest and boiled them. I mashed 2/3 for dinner/leftovers. The other 1/3 became potato dumplings.

1. Info for Potato Dumplings

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Potato Dumplings

  • 4 cups boiled potatoes, mashed or pressed through ricer
  • 3 cups flour
  • 1 tsp salt
  • 1 egg, slightly beaten

3. Directions:

  1. Mix all ingredients in a large bowl.
  2. For ping pong sized balls.
  3. Drop into salted boiling water and cook for 12-15 minutes.
  4. Serve with butter or slice and fry or sop with gravy.

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