Ingredients:

  • 1.5 lb (680 g) starchy potatoes (Russet or Yukon Gold)
  • 1 cup (125 g) all-purpose flour
  • 1 large egg
  • 1 tsp salt
  • Pinch of nutmeg (optional)
  • 1/2 cup (120 ml) bread crumbs (if desired for a crispy outer layer)
  • 1/4 cup (60 g) butter
  • 3 tbsp fresh parsley, finely chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash and peel the potatoes. Cut them into quarters and place them in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  2. Drain the cooked potatoes and return them to the pot. Let them steam off for a minute to remove excess moisture. Use a potato ricer or masher to mash the potatoes until smooth. Let them cool slightly.
  3. In a large bowl, combine the mashed potatoes, flour, egg, salt, and nutmeg (if using). Mix until a smooth dough forms. If the dough is too sticky, add a little more flour. It should be firm enough to hold its shape but not overly dry.
  4. With floured hands, take about 2-3 tablespoons of dough and shape it into a ball. If you want crispy dumplings, roll the balls in bread crumbs. Repeat with the remaining dough, placing the dumplings on a lightly floured surface.
  5. In a large pot
  6. In a small saucepan, melt the butter over medium heat. Add the chopped parsley and season with salt and pepper. Stir to combine and remove from heat.
  7. Place the cooked dumplings on a serving platter and drizzle with the parsley butter sauce.