In mixer, combine…
leftover mashed potatoes (at least 3 cups)
3 – 4 eggs
enough flour (for it to make a ball)

Knead on floured surface until not sticky. Cover and let sit for at least 10 minutes. Roll into 1/2 to 3/4 in. logs. Let sit 10 minutes. Cut into 3/4 to 1 in. pieces with sharp knife. Press lightly with tines of fork. Drop into boiling water until floating and puffy. Serve with fresh tomato, garlic and basil
sauce and fresh cheese (Kootenay Alpine Nostrala or Parmesan).

Joanne Gailius