Kartoffel Kolesse - Potato Balls

• 3 pounds eastern potatoes
• 1-1/2 tsp (7 ml) salt
• 3 eggs well beaten
• 1-1/4 cups (300 ml) flour
• 1 cup (225 ml) bread crumbs
• 3/4 tsp (4 ml) nutmeg

1. Cook potatoes in water with skins on.
2. When soft, peel while hot.
3. Put potatoes through a ricer.
4. Let cool, overnight in refigerator, then add all ingredients.
5. Boil salted water in a large pot or Dutch Oven.
6. Form potato mixture into 1 1/2 inch balls..
7. When water comes to boil, drop the balls into the water.
8. When they rise to the surface, cook for another 3 to 5 minutes, then serve.

eastern potatoes, salt, eggs, flour, bread crumbs, nutmeg

Taken from online-cookbook.com/goto/cook/rpage/00040C (may not work)