This recipe is entirely gluten free, from start to finish, with no substitutions on my part. I’ve modified it slightly from an MoF recipe, because the technique was a bit to fiddly, but that is all. You have got to love potatoes, a cornerstone in any GF diet.
You will need leftover mashed potatoes, and I am sorry to say that I have never actually gotten instant mashed potatoes to work well in this recipe, so please use real ones (but don’t cook and mash them just for this ). For every 2 cups of leftover mashed potatoes, you will need about 1/2 – 3/4 c grated cheese and one egg. To make the dumplings, beat the egg and then mix it into the leftover mashed potatoes. Salt and pepper to taste, if necessary, and fold in the cheese.
Drop by spoonfuls onto a baking sheet or into a muffin tin (I find that the baking sheet works better, but the muffin tin will do in a snap). I get about 24 mini scoop-sized dumplings for every 2 cups of mashed potatoes. Bake at 350 F/ 180 C/ Gas mark 4 until brown and firm, about 20 – 30 minutes. Serve warm or room temperature with soup or as a snack.