Boil about 8 potatoes (big ones) in salted water. Let cool. Best cooked the day before or leftover from the day before. Grate on potato grater. Or if you have a potato ricer, that works better, then you don't get any lumps. Add 1 or 2 eggs, a little salt (about 1 tsp.) and enough flour to make a stiff ball, but not too stiff, otherwise the dumplings will be too hard (about 1 1/2 cups flour). Add flour as you mix. Then have your water boiling in large kettle so dumplings have room to cook, about 1/2 hour. You can test them. Take one out and cut in half to see if flour has cooked enough. They are also good warmed up. Slice like cooked potatoes and warm.