Great Chef Gunter Preuss

Kartoffelklosse (Potato Dumplings)
Gunter Preuss
The Versailles (later, Broussard’s)
New Orleans LA

Gunter Preuss’ alternative to mashed potatoes is a dumpling that starts out as mashed potato — then is transformed, with nutmeg, eggs, and flour, into angled cylinders of potato sprinkled with chopped parsley. The dumplings are firmer than mashed potatoes, and have that hint of nutmeg which makes them more interesting.

Serves 6

3 medium baking potatoes, peeled and quartered
1/8 teaspoon ground nutmeg
2 egg yolks
Salt and freshly ground white pepper to taste
4 tablespoons all-purpose flour
2 sprigs fresh parsley, chopped

To make the dumplings: Boil the potatoes in lightly salted water until very tender. Drain, cover the pan, and return to moderate heat to evaporate all the liquid from the potatoes. Transfer to a mixing bowl and mash. Cool to room temperature, then add nutmeg, egg yolks, salt, and pepper. Gradually work in the flour, using your hands, until the dough forms a ball. Place on a lightly floured work surface and shape into a cylinder. Square the ends with a metal spatula. Cut the cylinder on the bias into 2- to 2-1/2-inch pieces.

Place the dumplings in boiling salted water. When the water returns to a boil and the dumplings rise to the surface, reduce the heat to a simmer and cook about 15 minutes. Remove with a slotted spoon; drain on a towel. Sprinkle with parsley and serve.