Potato Dumplings
Ingredients
2 pounds potatoes Russet, or Yukon Gold, peeled, halved,
6 tablespoons butter unsalted, melted
2 egg yolks beaten
1½ cups potato flour
1 tablespoon salt divided
½ teaspoon nutmeg
Directions
Place potatoes into a large pot of water and bring to a boil. Add a ½ tablespoon of salt. Cover with a lid and continue to boil until potatoes are soft. About 15-20 minutes.
Pass the cooked potatoes through a potato ricer into a large bowl. Add egg yolks, salt, melted butter, nutmeg, and potato starch.
Mix the dough until well combined. Shape the dough into 2-3 inch dough balls. It’s easiest to have slightly wet hands.
Use a large pot and bring water to a boil. Once boiling, add a ½ tablespoon of salt, reduce heat to a simmer. Use a slotted spoon to drop dumplings into the lightly boiling water.
Cook uncovered in gently simmering water until the potato dumplings rise to the top. About 15-20 minutes. Remove potato dumplings with a slotted spoon. Serve and enjoy.
