(Percentage of daily recommendation)
|Calorie||427 kcal||(20 %)|
|Protein||14.86 g||(15 %)|
|Fat||6.24 g||(5 %)|
|Carbohydrates||95.01 g||(63 %)|
|Sugar added||0 g||(0 %)|
|Roughage||10.14 g||(34 %)|
|Vitamin A||49.5 mg||(6,188 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.2 mg||(2 %)|
|Vitamin B₁||0.48 mg||(48 %)|
|Vitamin B₂||0.14 mg||(13 %)|
|Niacin||6.12 mg||(51 %)|
|Vitamin B₆||0.69 mg||(49 %)|
|Folate||97.39 μg||(32 %)|
|Pantothenic acid||0.09 mg||(2 %)|
|Biotin||0.15 μg||(0 %)|
|Vitamin B₁₂||0.01 μg||(0 %)|
|Vitamin C||91.22 mg||(96 %)|
|Potassium||2,452.41 mg||(61 %)|
|Calcium||90.15 mg||(9 %)|
|Magnesium||84.56 mg||(28 %)|
|Iron||4.17 mg||(28 %)|
|Iodine||0.88 μg||(0 %)|
|Zinc||1.13 mg||(14 %)|
|Saturated fatty acids||3.69 g|
Peel, rinse and place potatoes in a bowl with cold water. Cook approximately 1/3 of the potatoes in a pot, just covered with water, and boil for about 40 minutes until soft.
Trim crust from white bread, cut into small cubes and fry in butter until golden then remove and drain on paper towel.
Press potatoes through a fine sieve and keep warm in a bowl over a pot of hot water.
Finely grate remaining potatoes and press out well through a cloth. Collect the liquid and wait until starch has settled, then drain the water and add starch back to the grated potatoes. Pour hot mashed potatoes with vigorous stirring gradually into grated potatoes. Season with salt and beat until the mixture pulls away from the edge of the bowl. Shape into dumplings, flatten, fill each with 2-3 bread cubes and turn again into dumplings. Place into boiling salted water and leave until done over low heat for about 25 minutes (do not boil). Lift out with a slotted spoon and serve.