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Potato Klubb (Norwegian Potato Dumplings)

Reviewed: Mar. 10, 2010
This recipe brings back so many memories. I make it mostly in the winter. I found you have to use red potatoes so they stay together. I also use cubed salt pork which is what my grandmother and mother always made it with. My mother used a grinder but I use a processor and the grinding blade. After many years of making this I found the key to success is putting the ground potatoes into a sieve and squeeze as much of the liquid out before you add the flour. It is wonderful sliced and fried in butter the next day. We always serve it with a lot of butter, salt, and pepper. My grandmother called it klubb. It is good old fashioned comfort food.
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