Potato Dumplings - cooking recipe

Ingredients

2 1/4 lbs small russet potatoes, scrubbed (about 6)
2 tablespoons coarse salt, plus more for seasoning
4 slices white bread, 1/2-inch thick crusts removed
4 tablespoons unsalted butter
1 pinch nutmeg, freshly grated
3/4 cup all-purpose flour
3 tablespoons potato starch or 3 tablespoons cornstarch
1/2 teaspoon fresh ground pepper
2 large eggs, beaten

Preparation

Cover potatoes by 2 inches of water in a large saucepan; add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until tender and the tip of a knife pierces potatoes easily, 30 to 45 minutes. Drain. When cool enough to handle, peel and pass potatoes through the fine holes of a ricer. Spread out on a rimmed baking sheet; let cool completely. Potatoes can be refrigerated, uncovered, up to 1 day ahead.
Meanwhile, cut bread into 1/2\" cubes. Melt butter in a medium skillet over medium-high heat. Add bread and cook, turning occasionally, until golden brown on all sides, about 4 minutes. Season with salt.
Add nutmeg, flour, potato starch, 1 tablespoon salt, and pepper to riced potatoes. Toss to combine. Add eggs and stir with your hands until mixture comes together. Knead about 6 times to form a dough.
Bring a large pot of salted water to a boil. Preheat oven to 200\u00b0F. Scoop 1/4 cup dough, make an indentation in the center, and place 2 croutons in it. Form dough into a ball, enclosing croutons. Repeat with remaining dough. Reserve extra croutons.
Working in batches, carefully drop dumplings into boiling water. (Do not crowd pot.) When dumplings float, partially cover and cook, turning occasionally, 15 minutes more. Transfer to a rimmed baking sheet, cover with foil, and keep warm in oven. Repeat with remaining dumplings. Serve warm, with reserved croutons.