dumplings made from boiled potatoes

Ingredients for 6 servings:

• 1,500 g potatoes
• 200 g flour
• 2 eggs
• Flour
• 1 pinch(s) nutmeg, freshly grated
• Salt

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 35 minutes

Boil and peel the potatoes the day before. Cover and store in a cool place. The next day, put them through a meat grinder or press them through a potato ricer. Place them in a large bowl and sprinkle with salt, flour, and nutmeg. Make a well in the center. Crack in the eggs and mix them with a little flour. Then mix in the rest of the mixture well. Dust your hands with flour and knead the mixture into a firm dough. It is best to shape the dough into portions with moistened hands. Bring a large pot of salted water to a boil and add the dumplings, but do not let them boil. When the dumplings float to the top, let them stand for about 10 minutes. Remove them with a slotted spoon and transfer them to a warmed bowl. Tip: Freeze leftovers or fry them in a pan the next day.