Ingredients:

• 2 pounds Idaho® russet potatoes, peeled, diced
• 1 large egg, whisked
• 1 tablespoon Kosher salt, plus more for salting water
• 1 tablespoon fresh black pepper
• 1 tablespoon granulated garlic
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• ½ pound brie cheese, diced
• ¼ cup dried cranberries, chopped
• 2 cups all-purpose flour
• 2 tablespoons extra virgin olive oil
• 2 cups mozzarella cheese, shredded
• Fresh rosemary, for garnish
• Fresh thyme, for garnish
• Dried cranberries, chopped, for garnish

Directions:

For the dumplings:

1. In a large pot of boiling salted water, add potatoes and cook until fork-tender.
2. Mash the potatoes until no lumps remain and combine the remaining ingredients, except for the oil and mozzarella cheese. Knead well until combined.
3. Form into 3-ounce dumplings and drop into boiling salted water. Remove once the dumplings float - about 4 minutes.
4. Reserve dumplings until ready to use or cover and refrigerate for up to 2 days.

To prepare:

1. Preheat oven to 350°F.
2. Add oil to a large skillet or desired baking dish. Toss dumplings with shredded mozzarella cheese and place in the baking dish or skillet.
3. Bake covered for 20 minutes and chill under refrigeration until ready to serve.

To serve:

1. Top with more shredded cheese and place in a 400°F oven for 10 minutes, or until golden and heated throughout. Finish under the broiler if desired.
2. Garnish with fresh herbs and chopped cranberries.