INGREDIENTS:

• 1 1/2 lbs russet potatos
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup all purpose flour
• 1/8 cup potato starch (may substitute cornstarch but not as good)
• 2 slices sourdough bread
• 1 large egg
• 1 tablespoon butter
• 1 tablespoon vegetable oil

DIRECTIONS:

1. Cut bread into 1/2-inch cubs after removing crust
2. Fry bread cubes in butter/oil mixture
3. Cook potatos in water seasoned with salt under tender
4. Drain potatos and peel them
5. Cut potatoes into 1 inch cubes
6. Referigerate potatos until firm (30-60 minutes) and then mash potatos
7. Add nutmeg, flour, cornstrach, and salt to taste
8. Kneed until smooth/consistent
9. Mix in egg
10. Roll dough into balls
11. Insert a bread crumb in the center of each ball by pushing it to the center with a finger, and then, reroll the balls into form
12. Cook dumplings in a pot of boiling water for 12 minutes

SERVINGS:

Makes sufficient sauce for 6 servings.