Potato Dumplings (German)

2 pounds potatoes
2 cups all-purpose flour
2 eggs
Salt
Nutmeg
2 slices bread, cubed
1 tablespoon butter

Cook potatoes in skins the day before making. The next day, peel and mash potatoes or put through a potato ricer. Add flour, eggs and seasoning and knead to a firm dough.

Sauté bread pieces in butter, then form pieces of dough into dumplings enclosing a few sautéed bread cubes in center of each dumpling.

Shape and drop into boiling, salted water and cook for 10 to 15 minutes.

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