6 diced medium potatoes
2 cups of water
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 stick of butter
3 cups of whole milk
For the dumplings:
1/2 cup of flour
Milk
5 tablespoons of sh ortening
Cut the shortening into the flour until crumbly. Add enough milk so that the dough sticks t ogether.
Roll out the dough and cut into small pieces.
Cook the potatoes in the 2 cups of water, salt, and pepper until tender. Add the 3 cups of whole
milk and the 1/2 stick of butter and bring to a rolling boil. Quickly drop the dumplings into the
potatoes, cover and cook for about 10 minutes more.
