Silesian potato dumplings

Ingredients for 6 servings:

• 1 ½ kg jacket potatoes, floury
• 75 g butter, liquid
• 1 egg(s)
• 350 g potato starch
• 2 tbsp salt plus some more as needed for the cooking water
• Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 15 minutes

just like my grandma made them (12 pieces)

Boil potatoes in salted water until tender. Once they have cooled slightly, peel them and then press them through a potato ricer. Once the potatoes are just lukewarm, add the melted butter, egg, nutmeg, and potato flour and carefully knead them on a work surface dusted with potato flour until a smooth dough forms. Depending on the potato, you can add a little more potato flour—but don’t add too much, as otherwise the dumplings won’t be fluffy. Refrigerate the potato dough for 1 day. The next day, roll the dumplings to the desired size and lightly dust them with potato flour to prevent them from sticking together (if the dumplings aren’t cooked immediately, they must be refrigerated again). Bring a large pot of salted water to a boil, then reduce the heat (the dumplings must not boil). Gradually lower the water into the water and let it simmer. Don’t cook too many at once—the cooking water will cool down too much. When the dumplings float on the surface of the water (this can happen after just 8-10 minutes), they need about another 15 minutes in the gently simmering water.