Potato and Acorn Squash Dumplings - CSA|365

Ingredients

• 4 red potatoes, cubed boiled and mashed (I leave the peels on, but you don’t have to)
• 1/2 cup acorn squash, cooked and mashed
• 2 eggs
• 1/2 cup potato starch
• 2 tablespoons Amish roll butter
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Combine and refrigerate for at least an hour to firm up
• Roll mixture into balls and drop into boiling water or soup (they’ll be a little sticky).
• Return to a boil, 5-ish minutes and done!