3 lbs russet potatoes
2 eggs
1 cup flour, divided
1/2 cup dry bread crumbs
1 tsp salt
1/4 tsp ground nutmeg
dash pepper
minced fresh parsley, optional

place potatoes in a saucepan & cover with water; bring to a boil. reduce heat. cover & simmer for 30-35 minutes or until tender. drain well. refrigerate 2 hours or overnight. peel & grate potatoes in a bowl. combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg & pepper. add potatoes; mix with hands until well blended. shape into 1 1/2″ balls; roll in remaining flour. in a lg pot, bring salted water to a boil. add the dumplings, a few at a time, to boiling water. simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. remove dumplings with a slotted spoon to a serving bowl. sprinkle with parsley, if desired.

10 servings