Rhenish potato dumplings

Ingredients for 4 servings:

• 500 g potatoes, floury
• 125 ml milk
• 1 stale roll
• 3 eggs (size M)
• 125 g butter
• Salt
• Pepper, from the mill
• nutmeg
• ½ bunch parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the potatoes with their skins on, drain them, let them cool slightly and then peel them. Bring the milk to a boil. Cut the bread roll into slices and pour the boiling milk over them. Separate the eggs and press the potatoes through a ricer. Cream half of the butter until light and fluffy. Add the egg yolks and the spices and mix well. Add the soaked bread roll and the potatoes and mix everything together. Beat the egg whites until stiff peaks and add them to the potato mixture and fold in, along with the chopped parsley. Knead the dough and season with salt, pepper and plenty of freshly grated nutmeg. Heat the remaining butter in a pan. Using a tablespoon, scoop out small dumplings from the potato dough and fry them one after the other in the butter until golden brown. Remove from the pan and keep warm until all the dumplings are ready. The dumplings can be eaten as is as a main course or with roasts such as Rhenish Sauerbraten. Nutritional values: kcal 443E 11g F 75g KH 27 2.5BE