Potato dumplings for those days when mashed potatoes won't cut it

As if it's even possible to love mashed potatoes more, Irish chef Clodagh McKenna has delivered the most glorious recipe that uses your leftovers to create creamy, rich dumplings that are shockingly easy to make. 

Cheddar Cheese Potato Dumplings With Sage Butter


For the dumplings

  • 2 pounds russet potatoes
  • 1 cup Kerrygold aged cheddar cheese
  • 4 egg yolks
  • 2 cups all purpose flour
  • 2 tsp sea salt

For the sauce

  • 7 tbsp Kerrygold salted butter
  • 2 tbsp fresh sage, finely chopped


  1. For the dumplings: steam the potatoes, whole and unpeeled, in very little water. Steam for 30 minutes or once cooked, peel and mash them well or put through a potato ricer.
  2. Mix in the flour, grated Kerrygold aged cheddar cheese and egg yolks into the potatoes, season with sea salt and freshly ground black pepper. Tip the dough onto a lightly floured surface and knead lightly until well combined. Shape into three or four balls.
  3. Dust the surface with more flour if necessary. Using your fingertips, roll the dough into a sausage about 2cm in diameter. Cut the dough into 2.5 cm pieces, and place in the fridge to set for 30 minutes.
  4. For the sage butter, place a skillet over a medium heat and add the butter, when the butter has melted add the sage and cook until it is slightly crispy
  5. Tip the dumplings into the skillet, turn up the heat and mix them gently in sage butter sauce until they are a golden brown colour. Transfer to serving plates and serve.

 Serves 4