3 c. mashed potatoes
2 whole eggs
2 tbsp. butter
1/8 c. milk
3 c. or more of flour
Salt to taste

To the mashed potatoes, add salt, melted butter and milk; set aside to cool; add beaten eggs and 3 cups flour; mix and then knead until smooth and soft in texture. If dough is sticky, use a little more flour. Scoop up dough with a spoon or in your floured hands and form small balls; drop into boiling salted water gently and cook for 20 to 25 minutes. Cooling time depends on size of dumplings. Serve alone or with any meat gravy.