Ditch the Mashed Potatoes and Make These Creamy, Pillow-Soft Dumplings Instead

If you are tired of the same old potato sides, these classic European potato dumplings are the ultimate upgrade. They are incredibly soft and melt-in-your-mouth tender, swimming in a rich garlic and cream sauce that clings to every single bite.

Here’s what you need: 1.5 pounds of potatoes, 1 large egg, 1½ to 1¾ cups of all-purpose flour, 1 teaspoon of salt, 2 tablespoons of butter, 1 cup of heavy cream (20%), ½ cup of grated hard cheese (like Parmesan), 1 clove of garlic, a few sprigs of fresh parsley, and black pepper to taste.

To start, boil the potatoes in their skins until they are completely fork-tender. Let them cool slightly so you can easily peel them, then mash them thoroughly with a potato masher or press them through a potato ricer until completely smooth.

Crack the egg into the warm mashed potatoes, throw in the salt, and start adding the flour a little at a time. Work everything together with your hands until you get a soft, cohesive dough. Divide the dough into a few pieces and roll each one out into a long rope about 1 inch thick.

Slice the ropes into bite-sized pieces about 1 inch long. If you want, gently press each piece with the tines of a fork to create little ridges—this helps the sauce cling to the dumplings later. Drop them into a pot of salted boiling water and cook for just 2 to 3 minutes after they float to the surface, then scoop them out.

For the sauce, melt the butter in a large skillet over medium heat. Toss in the minced garlic and sauté for just 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer, then stir in the grated cheese until it melts into a smooth, velvety sauce.

Transfer the cooked dumplings straight into the bubbling cream sauce. Give them a gentle toss to coat every piece and let them warm through in the pan for about one minute. Sprinkle with finely chopped fresh parsley and a crack of black pepper, and serve hot.