Potato Dumplings

• 5 to 6 medium potatoes
• 5 tablespoons all-purpose flour
• 1 egg, lightly beaten
• 1-1/2 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 2 slices white bread, toasted
• 1/3 cup mashed potato flakes, optional
• Melted butter and toasted bread crumbs, optional

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Refrigerate for 2 hours or overnight.
2. Peel and grate potatoes. In a large bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary.
3. Slice toasted bread into 24 squares, 1/2-in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in. ball.
4. In a large stock pot, bring salted water to a boil; add the test dumpling. Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center.
5. If test dumpling falls apart during cooking, add the mashed potato flakes to the batter. Let batter sit for 5 minutes; form remaining dumplings. Add to boiling water; return to a boil and follow the same cooking procedure.
6. Remove dumplings with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs.

potatoes, flour, egg, salt, ground nutmeg, white bread, potato flakes, butter

Taken from www.tasteofhome.com/recipes/potato-dumplings/ (may not work)