Boil potatoes (650 g) in salted water (1 teaspoon salt) for about 20 minutes, drain and peel off. Peel the remaining potatoes (500 g) with the peeler, grate with a kitchen grater and squeeze out a little. Add flour (4 tablespoons) and salt (2 teaspoons) and press in the cooked and still warm potatoes through the potato press. Mix / knead the dumpling dough vigorously and evenly by hand and form dumplings from it (here: 10 pieces). Heat 1 teaspoon, slide in the dumplings and simmer / cook. As soon as the dumplings rise and turn, take them out of the water with a ladle.