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"This recipe is from my husband's mother. They lived on a farm in an area of Minnesota that raised potatoes. So when times were tough, they always had milk, eggs and potatoes. My children have all learned to like this soup."
4 or 5 medium-size potatoes, peeled and cubed
Water, to cover potatoes
1 teaspoon salt
8 to 10 whole allspice
2 tablespoons butter
1/2 teaspoon salt
1/2 cup milk, or more
Flour, as needed
Combine potatoes, water to cover, salt and allspice in pan and cook until done. Remove allspice. Heat milk, about the same amount as potato water, but do not boil. Bring potatoes back to boil. Drop dumplings in by 1/2 teaspoonful. Cook until done, about 5 minutes. Add hot milk and 2 tablespoons butter.
For dumplings: Mix egg, salt, 1/2 cup milk (or more) and flour until sticky (like drop biscuit batter).