Potato Dumplings

1 1/2 cup boiling water
1/2 teaspoon salt
1/2 cup cold milk
2 tablespoons butter
2 cups Instant Mashed Idaho Potatoes (dry flakes)
1 1/2 cups biscuit mix
1/2 teaspoon baking powder
1 egg lightly beaten
5 cups simmering salted water

In large mixing bowl combine water, salt, milk and butter. Gently stir in potatoes just to moisten; let sit for 1 minute.

In a separate bowl mix together biscuit mix, baking powder and egg. Add to potato mixture; blend well.

Roll into walnut size balls. Drop into 5 cups of simmering salted water. When batter floats cover and simmer for 5 minutes. Serve immediately.

Variations: Use in beef and chicken stews or broths. Add fruit to dough and top with vanilla or lemon sauce.

Yield: 8-10 dumplings