Soft, chewy, and naturally gluten-free potato noodles made from mashed potatoes and starch — perfect for soups, stir-fries, or sauces.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
Scale
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2 large Russet or Yukon Gold potatoes
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1 cup potato starch (or cornstarch)
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½ teaspoon salt
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Optional: oil or butter for serving
Instructions
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Peel, dice, and boil potatoes in salted water until tender (about 15 minutes).
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Drain and mash until smooth. Measure out 2 cups.
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Mix mashed potatoes with starch and salt. Knead into a soft dough.
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Roll out and cut into thin strips, or pipe into boiling water.
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Cook noodles in boiling water for 2–3 minutes until they float.
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Drain, rinse, and toss with oil or sauce of choice. Serve warm.