2 pounds unpeeled potatoes;
2 eggs;
1 1/2 teaspoons salt;
1 cup flour;
pinch of nutmeg;
crouton, optional.
Boil potatoes, peel and mash. Add other ingredients and knead until smooth.
Drop a sample dumpling the size of a small egg into boiling water and cook for
3 minutes after it rises to the top. If it falls apart, add more flour to dough.
Form into 1 inch balls, boil 12 minutes. The true kartoffelkloesse has croutons
pressed in the center of each ball.
These dumplings are wonderful served with any meat stew or with plain onion gravy
or left over gravy of any sort.
