Instant Mashed Potato Dumplings Recipes

Steps:

• Boil about 8 cups of water in a large pot. Let this boil while preparing the dough.
• Beat 2 eggs and salt together. Mix in about 1 cup of milk into the eggs/salt mixture and mix. Then add in mashed potatoes. Mix until somewhat smooth.
• Add the egg/salt/milk mixture into the 2 cups of flour in a large mixing bowl. If too dry, then add more milk so that the dough is dry enough to be very close to being sticky but not sticky.
• Roll into one large loaf. Cut in half. Roll the two sections into smaller and longer loafs. Cut both of these in half as well. You are left with 4 smaller loafs.
• Roll each of the smaller loafs into long strands about a 1/2 inch in thickness. They will get very long, about 2 to 3 feet in length each. When they are full rolled into long strands, cut them into 2 inch pieces using a dough knife or knife.
• Put 1/4 cup of butter into a large saucepan and heat on medium to medium-high heat but don't let the butter brown much.
• Drop the 2 inch pieces of rolled dough into the boiling water. When they float, take a slotted spoon and place the floating pieces into the heated saucepan with butter. Continue to add more 2 inch pieces and remove them as they start to float and add into the saucepan.
• In the saucepan, let the dumplings brown slightly and sprinkle the breadcrumbs into the sauce pan while occasionally flipping the dumplings, butter and breadcrumbs.
• Once browned, remove and continue the process until all the 2 inch pieces are cooked. Add more butter when the saucepan dries out if needed.

Steps:

• Butter a 9x13-inch baking dish.
• Combine baking mix and potato flakes in a 2-quart saucepan. Gradually stir in milk. Add eggs, softened butter, seasoned salt, and pepper. Heat over medium heat, stirring constantly, until very thick, about 6 minutes. Remove from heat but continue stirring until mixture forms a ball away from the edges of the pan.
• Spread potato mixture into the prepared baking dish. Let cool completely, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cut potato mixture into 48 squares. Drizzle melted butter on top and sprinkle on Parmesan cheese.
• Bake, uncovered, in the preheated oven until golden brown, about 30 minutes.

Steps:

• Mix all ingredients, except the flour, in a large bowl and let stand for 10 minutes. Then add flour until dough is a consistency to be able to roll into balls. Boil pot of salted water, and drop balls into water. Boil gently until they float and are cooked through and they are ready to serve. If you have any left over, they are great fried with a dollop of sour cream.

Steps:

• Combine Potato Buds & hot water.
• Add remaining ingredients in given order, mix well.
• Form into 2-inch balls with hands, flour hands occasionally so dough doesn't stick.
• Cook in boiling salted water until they rise to the top.
• Remove dumplings from water with a slotted spoon & place in butter casserole dish.
• Sprinkle with bread crumbs & keep layering melted butter, dumplings & crumbs.
• Cover with foil & bake at 325* for 5-10 minutes.