Half-silky dumplings from Thuringia

Ingredients for 4 servings:

• 750 g potatoes
• 200 g potato flour
• ½ tsp salt
• 1 roll
• 1 tbsp butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel and dice the potatoes, then add just enough water to cover. Boil until tender, then mash to a pulp. Combine the potato flour, salt, and (if you like, a dash of nutmeg) in a large bowl and pour the boiling-hot mashed potatoes over the potatoes. Stir and mash with a dumpling masher until the dough pulls away from the sides of the bowl. Then wet your hands with cold water and continue to work until the dough is silky and shiny. Cut the bread roll into cubes and toast in butter until golden brown. Add 3-4 cubes to each dumpling and form into about 8 apple-sized dumplings. Bring to a boil in plenty of salted water and let stand for another 10 minutes.