Potato-balls Ii - Kartoffelkloesse (pronounced Kleasa)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs raw potatoes, peeled and washed
• 1/2 lb boiled potato, peeled
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 -2 slice bread (or broetchen)
• 1 tablespoon butter (german butter is not salted so don't add the salt if you use salted butter)

Recipe

• 1 grate the raw potatoes into a bowl with luke warm water.
• 2 squeeze the water out of the potatoes through a cotton-bag or a kitchen towel, saving the water in an extra bowl to get the starch on the bottom -- this is an old recipe, save the starch to use it for ironing ;-) -- return to the bowl.
• 3 bring the milk to a boil and pour over the raw potatoes.
• 4 rice the boiled potatoes and mix everything together, knead.
• 5 cut the bread in small dices and toast in some butter to a golden brown.
• 6 form fistsize balls with the potato dough.
• 7 punch a hole in the middle and put some bread dices in the middle, close back up form the balls with cold moist hands.
• 8 drop into the boiling water, let boil once, then just let simmer for 20 minutes.
• 9 take out of the salted water.
• 10 if you want to freeze them, take them out after 15 min.
• 11 set loose on a sheet and prefreeze.
• 12 then wrap them up each one single in aluminum foil and freeze to serve: put the balls in cold salted water, bring to a boil and let simmer then for about 10 min.
• 13 they swim up when they're done.