Thuringian Dumplings

Ingredients

• 2 kg waxy potatoes
• Salt
• freshly ground nutmeg
• 2 tbsp toasted croutons

Instructions

1. 1.

   Peel 750 g of the waxy potatoes, roughly chop them, boil until cooked, drain and mash into a puree. Peel the remaining potatoes, grate finely and press with a cheesecloth to extract juice. Hold the juice until starch settles, then drain the water and add the starch back to the potatoes.

2. 2.

   Add the mashed potatoes while still hot over the grated potatoes, season with salt and nutmeg, mix well, and shape into dumplings. Place a few croutons in the center of each dumpling. Drop the dumplings into boiling salted water, reduce heat and simmer for about 20 minutes.