This is another very simple adaptation on a classic dish, as well as a great way to clear some leftovers out of the fridge. The end result is a light, fluffy, crusted potato dumpling that pairs easily with just about anything.
- 1 cup mashed potatoes Leftovers are perfect, but using them “dry” - without butter and milk - works well, too. I do NOT recommend instant potatoes. There’s simply not enough texture to make it work.
- 1 cup flour
- 1 egg
- 1 tsp salt Extra salt for water
- 1 tbsp cooking oil High temp oil - canola, corn, lard, etc
Preheat oven to 450 degrees.
Bring the salted water to a rolling boil. Mix flour, salt, mashed potatoes, and egg together until fully incorporated. The dough should have a slightly stickier consistency than bread dough. If it's too dry, add a bit of milk and/or melted butter.
Using a pair of tablespoons, form the dough into small ovals and drop them into water. The dough will sink to the bottom, and begin cooking. Once the dough pops to the surface, transfer them to a well oiled, oven safe skillet. Cast iron, of course, would be perfect for this application. Toss until coated.
Place in the oven for 5 minutes to toast off the exterior, tossing halfway through.
Serve plain, or topped with a hollandaise or cheese sauce.