3 POUNDS OF POATOES
3 TABLESPOONS BUTTER
1 1/2 CUPS CORN STARCH
1 TSP SALT
1/2 TSP WHITE PEPPER
Cook 3 pounds of peeled potatoes until tender.
Cool to room temp.
Use ricer and rice potatoes. The cover and refrigerate overnight.
The next day mix potatoes with the, corn starch, eggs, salt and pepper.
Using your hands. Form into roughly 2 inch balls. Place one ball in simmering chicken stock using a slotted spoon. If the first ball falls apart add more cornstarch. Make the rest of the potato stuff into balls and simmer in stock for 20 minutes. Turn off stock and let cool in stock for ten minutes, serve hot .
The Drunken Chef (Russ)