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.
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.
Originally featured in How to Make the Most of Your Thanksgiving Leftovers