John Myers
Ingredients for 4 servings:
- 2 kg potatoes
- ½ liter of milk
- 2 slices of toasted bread, diced, toasted
- Salt
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes
Peel, wash, and quarter the potatoes. Place two-thirds of the potatoes in a juicer. Loosen the mashed potato mixture well. While the raw potatoes are being mashed, boil the remaining third until tender. Drain and mash the potatoes until thinner. Pour the thin mash over the mashed potatoes while they are boiling (the mash must be brought back to the boil frequently), mashing vigorously with a masher until the mixture forms a fluffy paste. Add enough mash until the dough comes away from a wooden spoon. Form dumplings and place the toasted bread cubes in the center of the dumplings. Place the dumplings in boiling salted water and let stand for 20 minutes. The dumplings should float to the surface, but not boil. My Thuringian-style roast hare with apple-red cabbage goes well with this. You could also serve it with duck, goose, or roulades. It’s a lot of work, but tastes much better than the stuffing from a packet.
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