4 med. potatoes, diced
1 1/2 qts. water or broth
2 tbsp. butter
Salt to taste
1/2 c. flour
1 egg
1/4 c. milk
1/2 c. cream

Cook diced potatoes in salt water or broth until soft. Add butter.

Rivels: Cut egg and flour together, then add milk. Cut mixture with 2 forks. Drop rivels, which are no larger than a cherry stone, into boiling potatoes, stirring to prevent sticking. Cook 5 minutes with lid on. Add 1/2 cup cream. Garnish with parsley or a piece of crisp bacon.