Ingredients:

  • 2 lbs (900g) russet potatoes, unpeeled
  • 1 tsp (5g) salt
  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1/2 cup (60g) potato starch
  • 1 large egg
  • 1/4 tsp (1.25g) ground nutmeg
  • 1/2 tsp (2.5g) salt
  • Pinch of white pepper
  • 2 slices stale bread, crusts removed, cut into small cubes
  • 2 tbsp (30ml) butter

Instructions:

  1. Boil potatoes in salted water until fork-tender.
  2. Allow potatoes to cool slightly, then peel them.
  3. Use a potato ricer or food mill to create a smooth potato mash. Let cool completely.
  4. In a large bowl, combine riced potatoes, flour, potato starch, egg, nutmeg, salt, and white pepper. Gently mix until just combined. Do not overmix!
  5. On a lightly floured surface, shape the dough into round dumplings, about 2 inches in diameter.
  6. If using, melt butter in a skillet and sauté bread cubes until golden brown and crispy.
  7. Gently simmer the dumplings in a large pot of lightly salted water. Do not boil!
  8. When dumplings float to the surface and are heated through, they are ready. Remove with a slotted spoon.
  9. Serve immediately, garnished with croutons (if using), and your choice of gravy or side dish.