Blood Dumplings(Blod Kompen)

Once you have learned to boil and steam potatoes the Norwegian way, you will always use this method when boiling potatoes. Quickly bring thinly peeled potatoes (if extra large, halve or quarter them) to a boil and cook until easily pierced by the tip of a knife or a fork.

Do not overcook or they will become soggy and fall apart easily.

Drain immediately.

Return potatoes to a low heat; shake pan gently to prevent sticking and continue steaming until the pan is completely dry.

Remove from heat and cover pan with a cloth, not the lid, until ready to serve.

You can also add butter or margarine if you want to.