# What You'll Need:
→ Potatoes
01 - 2.2 pounds starchy potatoes, such as Russet, peeled and cut into chunks
→ Dumpling Mixture
02 - 1 large egg
03 - 1/2 cup potato starch or cornstarch
04 - 1 teaspoon salt
05 - 1/8 teaspoon ground nutmeg, optional
→ Optional Inclusions
06 - 1 ounce white bread croutons, cubed and lightly toasted in butter
# Method:
01 - Peel potatoes and cut them into even-sized chunks. Place in a large pot of cold salted water, bring to a boil, and cook until potatoes are very tender, about 20 minutes.
02 - Drain potatoes thoroughly. Allow them to steam dry in the pot for several minutes to remove excess moisture.
03 - Transfer potatoes to a bowl and mash with a potato masher or press through a ricer until smooth. Let cool slightly.
04 - Add egg, potato starch, salt, and nutmeg to the warm potatoes. Mix until a smooth, cohesive dough forms; dough should be pliable but not sticky.
05 - With damp hands, divide dough into 6 equal portions. Flatten each in your palm, place a few croutons in the center if using, and gently shape into a ball. Repeat with remaining dough.
06 - Bring a large pot of salted water to a gentle simmer. Carefully lower dumplings into the water. Do not let water boil vigorously.
07 - Simmer dumplings gently for 20 to 25 minutes. Dumplings will sink at first and then float to the surface when nearly cooked.
08 - Remove dumplings from the water with a slotted spoon. Serve immediately as a hot side dish.
