John Myers
Ingredients for 4 servings:
- 1 kg potato(s), floury
- 2 large eggs
- 250 g potato starch
- 2 tbsp truffle oil or melted butter
- Salt
- nutmeg
- salt water
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes
Wash the potatoes, cook in their skins, peel while still hot, and press them through a ricer. I personally press the potatoes through the ricer twice. Let the potato mixture cool. Add the truffle oil or 2 tablespoons of melted butter and the eggs to the potato mixture and gradually mix in the potato starch. You may need more or less potato starch depending on the type of potato. The mixture should not be too runny, but also not too dry. Season with salt and nutmeg. Form the mixture into 8-10 dumplings and let them simmer in plenty of hot, salted water for 20-25 minutes. Do not let the water boil!
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