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About 3 years ago, a friend of mine asked me to find a Pennsylvania Dutch recipe for her, called Wurgles. She described it as:

“[Dumplings] made of mashed potatoes (with some flour to help them take shape?), then baked with lots of butter and milk on top. [The milk and butter] sort of resorbed into the potatoes, so there were pockets of dairy goodness, and it was dappled-brown on top.”

My research over the years has failed me, but I believe that I may have finally hit on something. This is a combination of a few recipes that I’ve found. They’re not dumplings per se, but I believe that the effect is the same. Anything firmer would essentially be gnocchi.

If anyone has heard of Wurgles and has a more accurate recipe, please let me know!

Wurgles (Mashed Potato Casserole)

Ingredients:

• 3 pounds white potatoes, washed and peeled
• 2 tablespoons salt
• 1 cup unseasoned breadcrumbs
• 1/2 cup flour
• salt and pepper to taste
• 2 eggs, beaten
• 1 pound butter
• 2 cups milk
• 1 cup celery, finely diced
• 1 cup onion, finely diced

Preheat the oven to 350 degrees. Heat a large pot of water to a boil. Add salt and potatoes, and cook until fork-tender. Drain.

Sauteé celery and onion in 2 tablespoons butter over medium heat until soft and lightly colored. Cool.

Mash potatoes with 1/2 pound butter and 1 cup milk. Stir in flour, breadcrumbs, vegetables, and then beaten eggs. Turn out into a greased 13″ x 9″ baking dish; do not smooth surface (peaks will encourage browning).

In a small saucepan, heat remaining milk and butter until butter is completely melted. Stir thoroughly and pour evenly over potato mixture. Bake 30-45 minutes, or until top is nicely browned.

Serves 4-6.