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Mashed Potato Dumplings

goop

Mashed potato dumplings may sound odd, but they’re pretty common in Eastern Europe. They’re also officially our favorite way to use up leftover Thanksgiving mashed potatoes. Simply mix in a little flour and a couple of beaten egg whites and you’ve got incredibly tender, almost-instant potato dumplings. Don’t worry if these break up a bit as they cook; it will make your broth delightfully thick and creamy.

Makes about 8

1 cup leftover mashed potatoes

2 tablespoons flour

1 pinch salt

2 egg whites

6 cups turkey soup or chicken stock

1. In a medium bowl, combine the mashed potatoes, flour, and salt.

2. In another bowl, whip the egg whites to stiff peaks with a large whisk.

3. Gently fold a third of the egg whites into the potato mixture, incorporating thoroughly but not deflating the mixture too much. Once combined, gently fold in the remaining egg whites. Using 2 spoons, shape the batter into oval dumplings.

4. To cook, bring a pot of your favorite leftover turkey soup (or store-bought chicken stock) to a simmer and gently add the dumplings to it. They should cook in 3 to 5 minutes and will feel slightly firm to the touch when cooked.