Swedish Potato Dumplings

Serves: 16Hands-on: 20 minutesTotal: 55 minutesDifficulty: Medium

Serves: 16


  • 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.