Norwegian Potato Crub or Klub (Potato Dumplings)

This Norwegian family recipe is near and dear to my heart. Thank you cousin Naomi for teaching me! My family will make this every Christmas and it brings back so many fond memories. Especially of my mom. Enjoy!
Ingredients:
10 pound bag of Russet potatoes
10 pound bag of all purpose flour
3 to 4 packs of bacon (cut bacon in half)
2 Tablespoons of salt
butter for serving and more salt for serving
Can freeze up to 3months. Makes 35 to 40 balls.
Directions:
1.) Fill (2) 16 quart pots with water. Place on medium high heat. Add two strips of bacon to season each pot.
2.) Peel and chop all of your potatoes.
3.) Add about a 1/2 cup of water to your blender. This will help to blend your potatoes. Add chopped potatoes and blend until it resembles a "cream of wheat" consistency. Pour into a LARGE mixing bowl. Do this until all potatoes are blended. You should try to do this quickly. If blended potatoes sit too long they oxidize and start to turn pink.
4.) Add 2 Tablespoons of salt.
5.) Grab your 10 pound bag of flour and add half of the bag to your blended potatoes. Mix with your hands until well blended. Add more of the flour. You should have 1/4 of the bag left of flour for later. Finish mixing with your hands.
6.) On a smooth surface, sprinkle some flour and put your dough out on it.
7.) Knead your dough. Add flour as needed if your dough is still sticky. I used almost all of my 10 pound bag of flour by the time my dough was done.
8.) Pinch off a tennis-ball size piece of dough and shape it around the bacon to form a ball. Make sure to pinch off the ends, so it does not open up while cooking.
9.) Carefully drop the balls into the boiling water.
10.) loosen any sticking to the bottom of the pot with a spoon.
11.) Simmer the batch for 4 hours. ***IMPORTANT: Stir the bottom of the pot every now and then to make sure none stick to the bottom of the pot. You do not want the bottom to burn.
12.) As you are cooking the water will evaporate, so add water to the pot as you cook.
13.) Serve: cut up your potato dumpling, pour some of the thickened juice from the pot onto dumpling and add lots of butter and sprinkle with salt. Enjoy!
In the mornings we will slice the potato dumplings and fry them in a pan with butter and salt. Sooo delish!