Potato Dumplings I

My grandma made these every Thanksgiving. I have carried on the tradition. I always make more than we need. My family loves them sliced and fried with the leftovers. Serve with gravy.

• Calories: 220 Calories

Ingredients

• 2 cups all-purpose flour
• 6 eggs
• 1 teaspoon salt
• 2 tablespoons butter
• 6 cups baked potatoes -- peeled, cooled and riced
• 3 slices bread

Recipe Instructions

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 or margarine 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.