Potato Klubb
Potato Klubb is a traditional Norwegian potato dumpling.It is made primarily from potatoes and flour.The dumplings are boiled until tender and firm.Regional recipes may use grated or mashed potatoes.Bacon, sausage, butter, or gravy are popular accompaniments.This hearty dish is especially satisfying during cold weather.
Ingredients
For the Potato Klubb
- 3 pounds russet potatoes
- 1½–2 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg, optional
- 1 small onion, finely grated, optional
For Serving
- 8 ounces bacon, chopped
- 4 tablespoons butter
- ½ cup beef or pork gravy, optional
- Cooked sausage, optional
- Fresh parsley, for garnish
Instructions
Prepare the Potatoes
- Peel the potatoes and rinse them thoroughly.Grate approximately two-thirds of the potatoes using the fine side of a box grater.Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much excess liquid as possible.Mash the remaining potatoes until smooth.Combining grated and mashed potatoes gives the dumplings a pleasant traditional texture.
Make the Dumpling Mixture
- Place the grated and mashed potatoes in a large bowl.Add salt, pepper, optional nutmeg, and grated onion.Gradually add the flour, mixing gently until a thick, moldable dough forms.The exact amount of flour depends on the moisture content of the potatoes, so add it gradually.The mixture should hold together when shaped but should not become excessively dry.
Shape the Klubb
- Bring a large pot of salted water to a gentle boil.Using wet hands, scoop out approximately ¼–⅓ cup of potato mixture.Shape each portion into a smooth oval or round dumpling.Continue until all the mixture has been used.
Cook the Dumplings
- Carefully lower the dumplings into the simmering water.Do not allow the water to boil aggressively, as this can cause the dumplings to break apart.Cover partially and simmer for approximately 40–50 minutes, depending on the size of the dumplings.The dumplings should become firm on the outside and cooked through in the center.
Prepare the Bacon
- While the dumplings cook, place the chopped bacon in a skillet over medium heat.Cook until crisp.Transfer the bacon to a plate lined with paper towels.Reserve some of the bacon fat if desired.
Prepare the Butter
- Melt the butter in a small saucepan or skillet.For extra flavor, allow it to cook gently until lightly golden and nutty.
Serve
- Carefully remove the cooked dumplings from the water using a slotted spoon.Serve hot with crispy bacon and melted butter.For a heartier traditional-style meal, add cooked sausage or a spoonful of brown gravy.A small amount of lingonberry preserves can provide a delicious sweet-tart contrast.
Notes
- Use starchy potatoes such as russets for the best texture.
- Remove excess moisture from grated potatoes before mixing.
- Add flour gradually because potatoes vary in moisture.
- Do not make the dough excessively dry.
- Shape the dumplings with wet hands to prevent sticking.
- Keep the cooking water at a gentle simmer.
- Avoid overcrowding the pot.
- Test one dumpling before cooking the entire batch if you're unsure about the mixture.