4 to 5 med. potatoes
2 eggs
2 c. flour
1 tsp. salt

Peel and dice potatoes. Boil in water until tender. Drain. Put potatoes through ricer or mash. Let cool. Add eggs, flour and salt. Mix well. If mixture is sticky add more flour until it is able to be formed into golf-ball sized balls. Heat large pot of water to a rapid boil. Place dumplings in water; cover. Boil 15 minutes. Drain well.