2 pounds russet potatoes, peeled and cubed
Two 1-inch-thick slices white bread, crusts trimmed and bread cut into 1-inch cubes
1 tablespoon butter, melted
1 to 1-1/2 cups flour
1/8 teaspoon nutmeg
- Preheat oven to 400°F. Boil the potatoes in salted water until tender. Drain, transfer to a bowl and mash thoroughly until no lumps remain. Spread the mashed potatoes on a plate and set aside to cool.
- Toss the bread cubes with the melted butter and salt to taste in a bowl. Spread on a rimmed baking sheet and bake until crisp and slightly browned, about 10 minutes.
- In a large bowl, beat the eggs. Add the cooled mashed potatoes, 1 cup flour, 1 1/2 teaspoons salt, and nutmeg; stir with a large wooden spoon until a heavy dough forms. If the dough is too wet to form into dumplings, add more flour, about 1/4 cup at a time; the dough should be slightly sticky.
- Divide the dumpling dough into 12 equal pieces. Press a crouton into each piece of dough and shape the dough into a ball around the crouton (wet your hands to prevent the dough from sticking). Repeat with the remaining dough and croutons.
- Bring a large pot of salted water to a boil. Carefully drop the dumplings into the water in batches (don’t overcrowd the pot) and cook until they float to the surface, about 10 minutes. Remove with a slotted spoon and serve. Makes 12 dumplings.