Instructions
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Place mashed potatoes in a mixing bowl. They should be cold, so this is a great way to use up leftover potatoes.
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Add egg and flour and mix until the dough comes together. Place dough onto a floured surface and divide into two parts. Roll one part of the dough into a long log and slice into 1.5 to 2″ dumplings.
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In a large saucepan or pot, boil water and add 1 teaspoon of salt. Add 5 to 8 dumplings at a time to the boiling water and cook until they start to float at the top. Remove and place on a plate. Repeat with remaining dumplings.
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You can serve the dumplings right away as a side dish or follow the suggestion below.
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In a skillet, heat up 1 tablespoon of olive oil and 1 tablespoon of butter. Add cooked dumplings and cook until golden brown. Remove onto a plate. Add 2 minced garlic cloves, 1 small yellow onion (chopped), 4 slices of bacon (chopped) and 4 white mushrooms (washed, sliced). Saute until fragrant and the bacon is crispy. Toss with dumplings and serve.
Recipe Notes
To make 2 cups of mashed potatoes, you will need a little less than a pound of potatoes. After cooking, drain from water, mash with a splash or milk and cool completely before using to make dumplings.
You may need more flour to dust the surface for cutting dumplings.
The nutritional value does not include the garlic, onion, mushrooms and bacon.
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