Kartoffelklöße or kartoffelknödel are traditional German potato dumplings that are consumed all over the country but are especially popular in Bavaria, Thuringia, and the Rhineland area. Depending on the variation, the dumplings may consist of cooked potatoes, raw potatoes, or a combination of both.

The potato mixture can further be enhanced with the addition of other ingredients such as beaten eggs, potato starch, cornstarch, or flour, and herbs such as chives or parsley, while some versions also call for filling the dumplings with croutons, sauerkraut, or ham.

Potato dumplings typically come in the shape of balls, and they are usually simmered in salted water, although they can optionally be pan-seared in butter for added flavor and texture. A common variation of potato dumplings is the one from Thuringia called Thüringer klöße, a type of dumplings made with raw and cooked potatoes containing a filling of toasted bread cubes.

In Germany, potato dumplings are a staple accompaniment to dishes such as roasted and braised meat specialties with sauces, sauerbraten, sauerkraut, braised red cabbage, goulash, and rouladen.