Potato Dumplings Made from Boiled Potatoes

• Boil and peel the potatoes the day before. Store covered in the refrigerator until ready. You can also use leftover potatoes with these dumplings.
• The next day, press the potatoes through a potato press and transfer the mixture to a larger bowl. Add the flour, egg, salt and nutmeg and work everything into a homogeneous dough with a fork. (No hand mixer).
• Cut toast bread into small cubes and toast in butter on all sides in a pan until crispy. Allow to cool slightly.
• Bring salted water to the boil in a larger saucepan (approx. 3 l). In the meantime, shape evenly large dumplings from the dough with moistened hands. Slightly press in the dumpling in the middle, put approx. 4 croutons in the hollow, press the dumpling shut again and shape it a little more. Store temporarily on plates until all the dumplings are ready.
• When the water is boiling, add the dumplings and turn the heat down immediately. The water must not boil. When they have risen to the surface of the water, they have to drag for another 10-15 minutes with the temperature switched off. Then take it out of the water with a slotted spoon and serve in a well-warmed bowl.
• The above-mentioned number of people relates to pieces.

Tip:

• The dumplings made from boiled potatoes are versatile, namely:> you can pour plenty of breadcrumbs butter over them and serve only with a salad, or> fry fat and streaky bacon and fry this with the leaked fat as a "speck" for the dumplings and one Serve the salad. Both are simple but delicious main courses. > For those with a sweet tooth, you can also cut the dumplings into slices the next day, fry them in clarified butter on both sides and sprinkle them with cinnamon sugar before serving. A vanilla sauce goes well with it.