Potato Dumplings

Rinse the potatoes and make unpeeled about 40 min. Cool, then peel and mash.

Add eggs, flour and potato flour and season with salt and nutmeg (freshly grated). Cut the rolls into small cubes and toast them in the butter until golden. Form two rolls from the potato dough and cut into six pieces each.

Form into dumplings with floured hands and place a few cubes of bread in the center of each. Bring salted water to boil and pour in the dumplings. Leave to stand for 12-15 minutes, then cook. Leftover dumplings can be fried in butter, cut into slices.

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