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Mashed Potato Dumplings with Ham and Gruyère

Serves: 4
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1 1/2 cups prepared mashed potatoes
1/4 cup ricotta cheese
2 egg yolks
1 teaspoon kosher salt
2 cups all-purpose flour, plus more if needed

3 tablespoons unsalted butter
1/4 cup diced cooked ham
1 small shallot, minced
1 clove garlic, minced
3/4 cup heavy cream
2 teaspoons Creole mustard
3/4 cup grated Gruyère cheese
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped chives


To make the dumplings: Bring a large pot of salted water to a boil. While water is heating, place potatoes in a medium saucepan over medium heat. Using a rubber spatula, stir constantly until potatoes have heated through and become slightly dry. Transfer to a large mixing bowl and combine with ricotta, egg yolks, salt, and 1 cup flour. Working quickly, gently form into a dough.

Spread remaining flour on a cutting board or work surface, then turn dough out onto floured surface and press into a rectangle. Cut into 1-inch strips, then roll into a 1-inch-thick “snake.” Using a bench scraper or knife, cut dough into bite-sized dumplings and transfer to a lightly floured baking sheet. Repeat with remaining dough.

Working in batches, carefully drop dumplings into boiling salted water. Cook until all dumplings have floated to the surface and remained for 1 additional minute. Remove from the water and transfer to a lightly oiled baking sheet. Repeat until all dumplings have been cooked.

To make the sauce: In a large skillet, melt butter over medium heat. Add ham, shallots and garlic, and cook until shallots have softened, about 1 minute. Add cream and mustard, and simmer until cream has reduced by 1/3. Add cooked dumplings and heat until dumplings are thoroughly coated in sauce. Toss in cheese and season with salt and black pepper. Garnish with fresh chives. Serve.

Photo credit: Ramona King

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