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Thursday, October 28

Oops, I Did It Again!!

Apparently, I tend to get sidetracked.  That's really the only explanation I can give for not having done my blog yesterday, even though it's not a valid excuse.  But, at any rate, I'm going to try to make it up to you all...again.  Just please be patient with me.

So what shall we cover today?  Perhaps something comforting, or should we try to do something a wee bit more daring?  How about both?  Have you ever tried Mashed Potato...Dumplings?

These soft little mashed potato dumplings, which are similar to Italian gnocchi, are served with a breadcrumb topping, which adds color and texture.  These are especially tasty served as an accompaniment to braised meats!!


5 medium russet potatos, peeled and chunked
2 cups all purpose flour
1 large egg, beaten
1/2 teaspoon salt
3 tablespoons unsalted butter
3 tablespoons fresh white breadcrumbs

In a large saucepot, bring the potatoes to a boil, and cook for 15 minutes on high, until VERY soft.  Remove from heat, drain, and allow to cool.

In a large bowl, mash the potatoes until fine.  Add the flour, egg, and salt, and combine thoroughly.  Transfer the "dough" to a lightly floured surface, knead to finish blending, then shape into walnut-sized balls.  Flatten slightly by pressing your thumb into the center of each one.

Bring a large pan of lightly salted water to a boil, then drop in the dumplings and cook for about 5 minutes, or until they are cooked through and firm to the touch.

Meanwhile, melt the butter in a skillet and add the breadcrumbs, frying until the crumbs are golden brown, about 3 minutes.

Drain the dumplings and arrange on a serving dish.  Sprinkle with browned breadcrumbs, and serve immediately.  Serves 4-6.

1) Add 2 teaspoons minced garlic (or roasted garlic, particularly yummy) into the "dough".  Proceed as directed.
2) Instead of regular breadcrumbs, substitute crushed french-fried onions, finely crumbled bacon, or cheddar cheese as the topping.

Hope you like these as much as we do, folks!!  ENJOY!!

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