6 med. size potatoes, peeled
2 slices firm white bread
2 tbsp. butter
1 egg
1/3 c. flour
Boiling water

Cook potatoes in boiling salted water until tender. Put through ricer while hot. Refrigerate 1 hour. Saute the bread in butter until golden. Remove the cooled potatoes. Beat in egg and flour. Shape mixture into 8-10 balls. Place 3 cubes of bread in center of each ball. Cook 4 balls at a time in boiling water, simmering gently until light and fluffy, 10-15 minutes.