How to Make Potato Klubb
4-6 uncooked, baking potatoes (some folks use red potatoes)
4-6 cups of flour, can be all white flour or mixed white and whole wheat/graham
1 teaspoon baking powder
2 teaspoons salt
One ham hock or cooked ham pieces
Boil the ham hock in a minimum of 2-3 quarts of water for 30 minutes. Remove from water and cut off any remaining ham. Return ham pieces to boiling water.
While ham hock is boiling, scrub potatoes and cut into quarters. You can choose to peel the potatoes or not. We like them either way. Chop or grind the potatoes in a food processor. We would use a blender or even shred them by hand. Drain off excess moisture.
Place potatoes in large bowl and mix in 2 cups flour, baking powder, and salt. Use your best judgment here on how much flour to add. It all depends on how much moisture is in the potatoes.
Stir the mixture, adding flour in half-cup segments until the dough hangs together and forms a ball. I use my hands to form the balls that can be the size of a tennis ball or larger. They should be slightly sticky so they are still somewhat soft after boiling. Larger klubb need to cook longer.
Tradition holds that you place a piece of salt pork, bacon, or ham in the middle of the klubb ball before boiling.
Place klubb in the boiling water and cook 45-60 minutes.
Allow them to cool for 5-10 minutes after removing them from the water.
Eat them with sweet syrup or butter like dumplings.
They are extra delicious the next day when they’re cut up and fried with bacon or ham and butter.