Potato Dumplings

INGREDIENTS

6 medium baking potatoes
1/4 cup all purpose flour
2 eggs
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons butter
3 slices bread, cut into cubes

DIRECTIONS

Boil potatoes in water until tender. Cover and refrigerate 12 to 24 hours. Peel and mash cooked potatoes. In a medium size bowl, combine potatoes, flour, eggs, salt and nutmeg to form a firm paste. A little flour may be added if paste is too thin. Melt butter in large skillet. Add bread cubes and sauté until golden brown. Working with floured hands, form paste into a roll about 2 inches in diameter. Slice roll into 8 pieces and form pieces into round balls. Place bread cubes browned in butter into center of each dumpling. Bring a large pot of salted water to a full boil. Add dumplings, one at a time, and simmer about 15 minutes. Remove dumplings with a slotted spoon and drain well. Serve with brown gravy.


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