Ingredients
500 g Potatoes (4-5 medium ones)
to taste Salt
1/2 tsp Nutmeg
1 Tbsp Parsley, finely chopped
25 g Flour (2 Tbsp)
25 g Potato starch (or more flour) (2 Tbsp)
Method
Sources
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Recipe1M+
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
boil 4-5 medium potatoes in their skins until soft (about 20-25 minutes). drain and let cool. peel away the skins. (save time by using boiled potatoes from the day before). mash the potatoes as fine as possible. pass them through a semi-fine strainer, food mill or press if possible - this will give you the smoothest texture. add the mashed potatoes, 1 egg, a good sprinkle of salt, 1/2 tsp nutmeg, 1 tbsp parsley (or other green herbs), 2 tbsp flour and 2 tbsp potato starch to a large bowl. mix all the ingredients well. the dough should be moist but firm enough to form the dumplings without falling apart. dipping your hands in cold water, form about 6-8 large dumplings grease the bottom of your steamer basket or lay in some torn cabbage/lettuces leaves so the dumplings won't stick. steam for 15-20 minutes or until dumplings are cooked. serve along with meat and gravy, thick stews, or other sauces. i had mine with a thick lentil stew and sausages!