If you grew up in a Norwegian family like mine, you probably know all about Potato Klub — or as we always called it, Potato Club.
This old-fashioned Norwegian potato dumpling was a staple in our house every holiday season. We’d make a big batch around Thanksgiving or Christmas, and it was always one of my absolute favorites.
Potato Club is one of those recipes people either love or hate — and I absolutely, unapologetically love it. We made ours with cubed ham, hot dogs, or sometimes just plain, and always served it with a ton of butter, salt, and pepper.
The next morning, we’d slice and fry the leftovers in butter until golden, with even more salt and pepper sprinkled on top. (I’ve been known to eat it for a week straight — no shame here! 😂)
It’s hearty, simple, and full of family memories — the kind of rustic meal that reminds me why I love homestead cooking so much.
Why You’ll Love This Potato Klub Recipe
If you’ve never had Potato Klub before, you’re in for a true taste of old-fashioned comfort. This recipe has been passed down through generations, and it’s every bit as cozy and satisfying as it sounds.
Here’s why it’s so special:
- It’s hearty and filling. These potato dumplings were made to feed a crowd — perfect for big family dinners or holiday gatherings.
- Simple, humble ingredients. Just potatoes, onions, flour, salt, and pepper — nothing fancy, but absolutely delicious.
- Old-fashioned flavor. It’s the kind of rustic dish that tastes like home, especially when you drown it in butter and pepper.
- Perfect for leftovers. Slice and fry them in butter the next day — some say they’re even better that way (I’m definitely one of those people).
- A true heritage recipe. Whether you call it Potato Klub, Klubb, or Club, this traditional Norwegian potato dumpling connects you to generations before us.
Once you try it, you’ll see why so many of us can’t imagine the holidays without it.
Ingredients for Potato Klub
This old Norwegian recipe has been around for generations — the kind of hearty, stick-to-your-ribs meal that fed families through tough times. Made from simple ingredients like potatoes, onions, and flour, it’s both frugal and comforting, proof that good food doesn’t have to be fancy.
- 10–15 pounds potatoes (about 1 to 1½ ice-cream pails, peeled and quartered)
- 3–4 onions, peeled and quartered (nearly ½ ice-cream pail, if you’re making a big batch)
- 4–5 pounds all-purpose flour (you’ll use most of it as you mix to reach the right texture)
- Salt and black pepper, to taste
- Butter, for serving and frying leftovers
Optional Add-Ins (How We Make It):
- Cubed ham – adds a rich, savory flavor
- Cubed hot dogs – a childhood favorite and a fun twist on tradition
- Whole hot dog (or half, or third) tucked inside each dumpling – a real hit with the kids
- Or keep it plain (my favorite!) — just potatoes, onions, and flour
For Serving:
- Plenty of butter — more than you think you need 😉
- Extra salt and pepper
- Optional sides: fried side pork or slices of ham
How to Make Potato Klub
It’s a hands-on recipe, but that’s part of the fun — especially when we make it together as a family.
1. Prep your potatoes and onions.
Peel and quarter your potatoes and onions. Keep the potatoes in an ice-cream pail filled with water while you get everything else ready — this keeps them from turning brown.
If we’re doing it as a family (my mom, siblings, and I), Mom usually pre-peels all the potatoes and keeps them soaking in those pails of water until we come over to grind.
2. Grind them together.
Run the potatoes and onions through a grinder (or a food processor, if that’s what you have). You’re looking for a fine, slightly wet grind — not mashed, but close.
3. Mix in the flour, salt, pepper, and meat (if using).
In a large bowl, combine the potato–onion mixture with the flour, salt, and pepper.
If you’re adding cubed ham or hot dogs, mix those in now, before shaping.
Use your hands to work the dough together until it’s thick and heavy — it should hold its shape when formed into a ball, but not feel sticky.
4. Shape the klub.
Scoop up a handful of dough (about the size of a large orange — we don’t do anything small around here 😄) and roll it into a smooth ball.
If you want to tuck in a whole hot dog (or half, or even a third), go for it — just press it into the middle and seal it back up.
5. Boil the dumplings.
Bring a large pot of salted water to a rolling boil. Carefully drop in the klub, a few at a time.
Don’t stir them — they shouldn’t stick unless you burn them.
Let them cook for about one hour. The best way to check if it’s done is to pull one out and cut into it. If it’s cooked all the way through, they’re ready.
6. Serve warm with butter, salt, and pepper.
Once done, lift them out with a slotted spoon and serve hot with plenty of butter, salt, and pepper. Add ham or fried side pork if you want to go all out.
7. Save and fry the leftovers.
Refrigerate any leftovers overnight, then slice and fry them in butter the next day until crisp and golden. Honestly, you might like them better this way — but I’ll let you decide.
Tips for Success
Potato Klub isn’t hard to make, but it is a bit of an art — especially when you’re doing a big batch. Here are a few things we’ve learned along the way that make the process smoother (and the results even better):
- Keep those potatoes in water. Whether you’re peeling them yourself or Mom’s doing them ahead of time, keep them in an ice-cream pail full of cold water until you’re ready to grind. It keeps them from browning and makes the whole process less rushed.
- Get the water boiling early. Have your pot of salted water at a rolling boil before you start shaping. The dough shouldn’t sit around — once it’s mixed, it’s ready to cook.
- Work quickly. Potatoes start to darken as soon as they’re exposed to air. Grinding, mixing, and shaping in a steady rhythm keeps the dough nice and light.
- Don’t overmix. Mix just until everything holds together. Too much handling can make the dough heavy and gummy.
- You don’t need to stir while they cook. Klub doesn’t stick unless you scorch it. Drop them in gently, then let them do their thing.
- Test for doneness by cutting one open. Forget the “floating” trick — it doesn’t apply here. Just slice one open after about an hour and make sure it’s cooked through.
- Fry the leftovers. The next day, slice them up and fry in butter until golden and crispy. Add salt, pepper, and more butter than seems reasonable — trust me on this one.
How to Store & Reheat Potato Klub
If you’ve got leftovers, you’re in luck — because fried Potato Klub might just be even better than fresh.
- Refrigerate: Store any leftover klub in an airtight container in the fridge for up to 3–4 days.
- Reheat: Slice into thick rounds and fry in a skillet with plenty of butter. Cook over medium heat until golden and crispy on both sides.
- Freeze: Potato Klub freezes surprisingly well! Let them cool completely, then store in freezer-safe bags or containers for up to 3 months. When you’re ready to enjoy, thaw in the fridge and fry them up in butter just like you would fresh leftovers.
- Season generously: Don’t skimp on salt, pepper, and butter — that’s what makes it so good.
It’s one of those recipes that somehow tastes even cozier the second (or third) time around — which is why I always make extra.
Potato Klub FAQs
If you’ve never made Potato Klub before, you probably have a few questions — and trust me, we’ve figured out all the little quirks after making it every holiday for years.
Can I use a food processor instead of a grinder?
Absolutely. Just pulse carefully — you want finely ground potatoes, not mashed ones. It should still have a little texture to it.
What kind of potatoes work best?
You can use just about any kind of potato for Potato Klub — whatever you’ve got on hand will work. We’ve used red, Yukon gold, and Russets over the years, and they all turn out great. If you want the most traditional texture, Russets hold together the best, but honestly, this recipe isn’t fussy.
Why did my klub turn gray?
That’s oxidation — potatoes darken when exposed to air. Keep them in cold water as you prep, work quickly once they’re ground, and have your boiling water ready before you start shaping.
How do I know when it’s done?
Skip the “float test” — klub doesn’t float (it’s too dense, lol). Instead, after about an hour of boiling, pull one out and cut it in half. If the center is cooked through (not doughy), you’re good to go.
Can I make it ahead of time?
Yes! Potato Klub keeps beautifully. You can make a big batch, refrigerate or freeze it, and fry up leftovers for easy meals later in the week.
Can I freeze Potato Klub?
You sure can. It freezes really well. Let the dumplings cool completely, then store them in freezer bags or containers for up to 3 months. Thaw overnight in the fridge before frying or reheating.
Do I have to add meat?
Nope! We make it all three ways — with cubed ham, cubed hot dogs, or plain (my favorite). It’s delicious no matter how you make it.
Old-Fashioned Potato Klub (Norwegian Potato Dumplings)
Equipment
- 1 Large stockpot (We use water bath canners and roasters)
- 1 Food Grinder for grinding potatoes and onions
- 1 Large Mixing Bowl
- 1 Slotted Spoon
- Ice Cream Pails
Ingredients
- 10-15 lbs. potatoes (about 1 to 1½ ice-cream pails, peeled and quartered)
- 3-4 peeled and quartered (nearly ½ ice-cream pail for a large batch)
- 4-5 lbs. all-purpose flour (enough to reach the right texture)
- Salt and black pepper, to taste
- Butter, for serving and frying leftovers
Optional Add-Ins:
- Cubed ham
- Cubed hot dogs
- Whole hot dog (or half, or third) tucked inside each dumpling
Instructions
- Prep the potatoes and onions. Peel and quarter both, keeping the potatoes in an ice-cream pail of cold water to prevent browning.
- Grind them together. Use a grinder or food processor to finely grind the potatoes and onions — not mashed, but close.
- Mix the dough. Combine the potato–onion mixture with flour, salt, and pepper in a large bowl. If adding cubed meat, mix it in now. Work with your hands until a heavy dough forms that holds its shape without being sticky.
- Shape the klub. Roll handfuls of dough (about the size of a large orange) into balls. If desired, press a whole or half hot dog into the center and reseal.
- Boil. Bring a large pot of salted water to a rolling boil. Drop in the dumplings carefully, a few at a time. Don’t stir. Boil for about 1 hour. To test for doneness, remove one and cut it in half — the center should be cooked through.
- Serve. Remove with a slotted spoon and serve hot with butter, salt, and pepper.
- Fry leftovers. Refrigerate extras overnight, then slice and fry in butter until crisp and golden the next day.
Notes
- Any type of potato works — red, Yukon gold, or Russet. Russets give the most traditional texture.
- Keep the potatoes submerged in water as you prep to prevent them from browning.
- Klub doesn’t float when it’s done; check by cutting one open after about an hour.
- It freezes really well! Cool completely, freeze up to 3 months, and fry to reheat.
- Frying leftovers in butter with salt and pepper is hands-down the best way to enjoy it.
Slow Down and Savor It
Every family seems to have a dish that brings everyone together — for us, it’s Potato Klub. We peel, grind, mix, and roll side by side, laughing and telling stories while the kitchen fills with steam and the smell of home.
It’s a simple recipe, made from the most ordinary ingredients, yet somehow it feels special every single time. Maybe it’s the memories tied to it — or maybe it’s just that first bite of warm, buttery klub that reminds you how good simple food can be.
So go ahead, roll up your sleeves, make a big batch, and savor it — not just the taste, but the moments that come with it.
Just a Few Extra Photos for Ya…
