Preparer the instant potato purée according to the producerâs instructions. Add butter and pepper to the puree, mix well, set aside and let cool a little. Add ham, cheese, egg and herbs to the puree, mix and combine. Puree should have compact consistency. Preheat the oven to 200ËC, line the baking tray with parchment paper. With the help of two soup spoons form potato dumplings and put them onto the parchment paper. Bake for 25 minutes. Serve hot as a side dish with meat.