Swedish Potato Dumplings
Serves: 16Hands-on: 20 minutesTotal: 55 minutesDifficulty: Medium
- 2 lbs. russet potatoes
- ¼ cup butter
- 3 Tbsp. whole milk
- 2 large eggs, lightly beaten
- ¾ cup all-purpose flour
- ¼ tsp. salt
- ⅔ cup minced cooked ham
- Peel the potatoes and cut into quarters. Fill a large saucepan with enough salted water to cover the potatoes. Boil the potatoes until they are tender when pierced with a fork (about 20 minutes). Drain the potatoes.
- In a large bowl, mash the potatoes with the butter and milk. Stir in the eggs, flour, and salt. Allow the mixture to cool.
- Use your hands to form the dough into 16 balls. With your thumb, make an indentation in the top of each dumpling. Fill the hole with about 2 teaspoons ham and pinch the hole closed. Press down lightly on each dumpling so that it has a flat surface.
- Bring a large saucepan of lightly salted water to boil. Add the dumplings, a few at a time. Bring the water back to a near-boil, and cook the dumplings in the simmering water until they float to the surface (10 to 15 minutes). Serve immediately.