1 c. leftover mashed potatoes
1 c. flour
1 egg or 2 egg whites

SAUCE/GRAVY:

1 can chicken parts or left over chicken, shredded
1 can cream of chicken soup

Blend potatoes, flour, and eggs well. Prepare a 3 quart pot of boiling water. Roll out potato batter on floured board until it has about a 2 inch diameter. Slice into 1 inch pieces. Drop into rapidly boiling water. When all the dumplings have come to the top, remove and serve immediately with chicken sauce/gravy. Next day, if any left, fry with scrambled eggs, chives, and ham.