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This is actually a January recipe, but I never got around to buying potatoes in January, and as cold and rainy as it is now I figured it would be okay to make it now.
The dumpling part is super simple - flour, salt, nutmeg, egg, and water. My dough was much more batter-like, I don't know if I measured wrong or the 1/2 C of water mentioned in the directions but not the ingredients was supposed to be a different amount, or what, but I just added more flour and dropped spoonfuls into the boiling potatoes as directed. Then the whole shebang gets drained and fried in butter along with some diced onion. Starch and more starch, fried in butter, what's not to love? I had it with crispified chicken confit, and it was very tasty indeed. The different textures and subtly distinct flavors are more interesting than you might guess from the description.
Three more servings to be eaten (or frozen, but the freezer is pretty damn full) - I bet it's good with sausages. Or for breakfast, for that matter
The dumpling part is super simple - flour, salt, nutmeg, egg, and water. My dough was much more batter-like, I don't know if I measured wrong or the 1/2 C of water mentioned in the directions but not the ingredients was supposed to be a different amount, or what, but I just added more flour and dropped spoonfuls into the boiling potatoes as directed. Then the whole shebang gets drained and fried in butter along with some diced onion. Starch and more starch, fried in butter, what's not to love? I had it with crispified chicken confit, and it was very tasty indeed. The different textures and subtly distinct flavors are more interesting than you might guess from the description.
Three more servings to be eaten (or frozen, but the freezer is pretty damn full) - I bet it's good with sausages. Or for breakfast, for that matter