potato dumplings

Ingredients

• Servings: 10
• 6 cups baked potatoes -- peeled, cooled and riced
• 6 eggs
• 1 teaspoon salt
• 2 cups all-purpose flour
• 3 slices square sandwich bread
• 2 tablespoons butter

Recipe

• 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.
• brown 2 to 3 pieces of bread in butter or margarine for croutons. cut into small pieces, and let cool.
• 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.
• 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.