Kartoffelkloesse (German Potato Dumplings)

• 2 slices sourdough bread
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 2 large russet potatoes, unpeeled and whole
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup all-purpose flour, or more if needed
• 2 tablespoons cornstarch
• 1 large egg

1. Remove crust and slice bread into 1/2-inch cubes. Heat butter and oil together in a skillet over medium heat; fry bread cubes until golden brown, 3 to 5 minutes. Transfer to a paper-towel lined plate.
2. Bring a large pot of salted water to a boil. Add potatoes; cook until tender, about 45 minutes. Drain; allow to cool slightly. Peel and cut into large pieces. Transfer to a bowl; refrigerate about 30 minutes.
3. Mash potatoes with a fork; stir in salt and nutmeg. Add flour and cornstarch. Knead mixture in bowl, using your hands, until a smooth dough forms. Add more flour by tablespoon if dough is sticky. Mix in egg.
4. Roll dough into balls, 1/4 cup per dumpling. Insert a bread cube into the center of each dumpling; roll between palms to smooth over.
5. Bring a large pot of salted water nearly to a boil. Place 4 dumplings at a time into the pot; cook until they float to the surface, 10 to 15 minutes. Transfer cooked dumplings to a large bowl using a slotted spoon; keep warm. Repeat with remaining dumplings.

bread, unsalted butter, vegetable oil, russet potatoes, salt, ground nutmeg, allpurpose flour, cornstarch, egg

Taken from www.allrecipes.com/recipe/259549/kartoffelkloesse-german-potato-dumplings/ (may not work)