Ingredients
- 2 pounds russet potatoes peeled and quartered
- 2 egg yolks beaten
- 1/4 cup unsalted butter melted
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons kosher salt plus more for salting water
- 1 1/2 cups potato flour
Instructions
- In a large pot, cover the potatoes with water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until tender.
- Drain the potatoes and return them to the pot. With a potato masher or ricer, mash the potatoes until smooth and let cool slightly.
- Combine the cooled mashed potatoes, beaten egg yolks, butter, nutmeg, and 1 1/2 teaspoons salt in a large bowl. Gradually add the potato flour, mixing until a smooth dough forms.
- Bring a large pot of salted water to a light boil. Shape the dough into 2-inch balls and drop them into the water.
- Cook until they float to the surface, about 3-4 minutes. Then, reduce the heat to a simmer. Cover and simmer until the dumplings have puffed up a bit, about 15-20 minutes.
