8 to 10 med. potatoes
2 eggs, lightly beaten
1 c. fine bread crumbs
1/3 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
Flour for dredging

Peel potatoes, quarter and cook in lightly salted boiling water for 20 minutes, or until tender. Cool and mash. You should have about 3 cups. Refrigerate 1 hour to chill.

In a large bowl combine mashed potatoes, egg, bread crumbs, salt, pepper and flour. Mix well, using your hands, until mixture is well-combined. Fill a 1/3 cup measure with potato mixture, remove and form into a ball by rolling between moistened palms. Dredge balls lightly in flour.

Fill a wide sauce pan with 4 inches lightly salted water and bring to a simmer. Drop in the potato balls, a few at a time. When they rise to the surface, cook 5 minutes longer. Remove with a slotted spoon and keep warm. Makes 12 potato-dumpling balls.