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Grandma's Potato Dumplings

"My grandma made these. I have carried on the tradition. I always make more than we need--my family loves them sliced and fried with Thanksgiving leftovers. Serve with gravy. Originally submitted to ThanksgivingRecipe.com."

Ingredients :

• 4 large baking potatoes
• 6 eggs
• 1 teaspoon salt
• 2 cups all-purpose flour
• 3 slices square sandwich bread
• 2 tablespoons butter

Instructions :

Prep : 30M	Cook : 10M	Ready in : P1D

• The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.
• Brown 2 to 3 pieces of bread in butter for croutons. Cut into small pieces, and let cool.
• Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.
• Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.

Notes :

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