Fluffy German Potato Dumplings, a Classic Side Dish

Peel the potatoes and cut them into large, even pieces. Place them in a large pot, cover with cold, salted water, and bring to a boil. Cook until very tender, about 15-20 minutes. Drain thoroughly.

While the potatoes are still hot, press them through a potato ricer or mash them very finely with a fork until no lumps remain. Spread the mashed potatoes thinly on a baking sheet and let them cool for about 10-15 minutes to allow some moisture to evaporate.

Transfer the cooled mashed potatoes to a large bowl. Add the potato starch, egg, salt, and grated nutmeg. Gently knead the mixture with your hands until just combined and smooth. Do not overmix, as this can make the dumplings tough.

Bring a large pot of lightly salted water to a gentle simmer (do not let it boil vigorously). While the water heats, moisten your hands and form the potato mixture into golf-ball sized dumplings, rolling them gently until smooth.

Carefully drop the dumplings into the simmering water. Do not overcrowd the pot; cook in batches if necessary. Let them simmer gently for 15-20 minutes, or until they float to the surface and are cooked through. They should be tender but firm.

While the dumplings are simmering, melt the butter in a small pan over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and fragrant. Be careful not to burn them.

Using a slotted spoon, carefully remove the cooked dumplings from the water and drain them well. Arrange them on a serving platter and spoon the browned buttered breadcrumbs over the top.