Gluten-Free Norwegian Potato Dumplings (Klubb) with Brown Butter

Ingredients

• 2 lbs Potatoes
• 1 cup Potato Starch
• 1 teaspoon Salt
• 1/2 cup Butter

Instructions

1. 1Peel the 2 lbs of Potatoes and cut them into roughly 2-inch chunks. Place the potato chunks in a large pot and cover with water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are very tender when pierced with a fork, about 20-25 minutes. Drain the potatoes thoroughly and return them to the empty pot over low heat for 1 minute to dry out any excess moisture.
2. 2Mash the drained potatoes in the pot until they are completely smooth. Let the mashed potatoes cool in the pot for about 10 minutes, until they are warm but not hot to the touch.
3. 3Add the 1 cup of Potato Starch and the 1 teaspoon of Salt to the mashed potatoes. Mix with a spoon or your hands until everything is well combined and forms a cohesive dough.
4. 4Divide the dough into 12 equal portions. Roll each portion into a ball about 1.5 inches in diameter. If the dough feels sticky, you can gently roll the balls between your palms without adding anything.
5. 5Fill a large heavy-bottomed pot with 4 quarts of water and add 1 tablespoon of salt. Bring the water to a rolling boil over high heat.
6. 6Carefully lower the dumplings, one by one, into the boiling water. Do not overcrowd the pot; cook in batches if necessary. Reduce the heat to maintain a gentle boil and cook the dumplings for 15-20 minutes, or until they float to the surface and are cooked through.
7. 7While the dumplings are cooking, place the 1/2 cup of Butter in a small saucepan. Melt the butter over medium heat (350°F / 175°C). Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and smells nutty, about 5-8 minutes. Watch carefully to prevent burning.
8. 8Using a slotted spoon, carefully remove the cooked dumplings from the water and place them on a serving platter. Drizzle the brown butter over the dumplings just before serving.

Substitutions

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