Prep Time: 5 minutes
Cook Time: 15 minutes
These were pretty bland by themselves but when topped with the gravy from the sauerbraten, they were pretty darn good! In the future I may play with some additions (cheese, chives, bacon crumbles?). I think served with anything with a gravy or sauce they are a pretty good side dish. Next time I make beef stew, I think these will stand in as my potato!
What it takes:
1 c leftover mashed potatoes
(I made my mashed potatoes that morning and only used milk and butter. Normally I include sour cream and shredded cheddar. Next time I'll probably make them my normal way. I then stuck the potatoes in the fridge until I was ready to use them that night.)
1 c flour
parsley, for presentation
How to do it:
Boil water in a large stock pot. Add salt to water.
Using a fork, combine the flour and mashed potatoes. Do not knead the mixture. When mashed potatoes and flour are combined, roll the mixture into balls (the size of a golf ball).
When all the balls are made, drop them into boiling, salted water. When they rise, cook an additional 10 minutes. Drain and sprinkle parsley over the top.
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