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- 3 pounds eastern potatoes
- 1-1/2 tsp (7 ml) salt
- 3 eggs well beaten
- 1-1/4 cups (300 ml) flour
- 1 cup (225 ml) bread crumbs
- 3/4 tsp (4 ml) nutmeg
- Cook potatoes in water with skins on.
- When soft, peel while hot.
- Put potatoes through a ricer.
- Let cool, overnight in refigerator, then add all ingredients.
- Boil salted water in a large pot or Dutch Oven.
- Form potato mixture into 1 1/2 inch balls..
- When water comes to boil, drop the balls into the water.
- When they rise to the surface, cook for another 3 to 5 minutes, then serve.
- This is a family recipe that was handed down to me by my deceased father. We used to eat then with Sauerbraten. If you are not having Sauerbraten then you mayserve them with any kind of gravy. hope you enjoy them as much as I do.
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