Kartoffelknödel — Print Recipe

Silky, springy potato dumplings with a tender exterior and pillowy center, the essential German accompaniment to braised meats and rich gravies.

Ingredients

1 Boil potatoes in their skins until tender, about 30 min. Peel while hot and press through a potato ricer.
2 Let riced potatoes cool slightly. Mix in potato starch, eggs, salt, and a pinch of nutmeg.
3 Fry bread cubes in butter until golden to make croutons.
4 With wet hands, form tennis ball-sized dumplings, pressing a few croutons into the center of each.
5 Gently lower dumplings into simmering (not boiling) salted water. Cook for 20 min — they will float when done.
6 Remove with a slotted spoon and serve immediately alongside roasts and gravy.

Did You Know?

In Bavaria, the quality of a cook is judged by her Knödel — if they fall apart in the water, it is considered a great embarrassment.