Instant Mashed Potato Dumplings Food

MASHED POTATO DUMPLINGS

Steps:

• Combine the mashed potatoes, egg, salt, and pepper in a bowl. Mix well. Add enough flour to form a stiff dough. Turn the dough out onto a floured work surface and roll out to about 1/2 to 3/4-inch thick (or as desired). Cut the dough into 2-inch rounds using a biscuit cutter (or other shaped cutter, or form by hand). To cook the dumplings, drop them into boiling soup, stew, or salted water. Cover and simmer for 10 minutes. If cooking in water, drain and serve with your favorite sauce or gravy.

INSTANT MASHED POTATOES THAT ARE BETTER THAN HOMEMADE!

Steps:

• In saucepan, combine chicken broth and butter.
• Heat to a boil; remove from heat.
• Add heavy whipping cream and then gently stir in potato flakes. That's it!

GRANDMA'S POTATO DUMPLINGS

Steps:

• Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.

POTATO DUMPLINGS

Steps:

• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a gentle boil.
• Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
• Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
• Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.

EASY POTATO DUMPLINGS

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.

BAKING MIX AND INSTANT POTATO BAKED "DUMPLINGS"

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.

INSTANT MASHED POTATO DUMPLINGS RECIPE

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.