3 to 5 lbs. Idaho potatoes
1/3 c. cracker meal
1/3 c. flour
2 eggs
Salt (optional)
Nutmeg (optional, if you like it sprinkled in mix)
Parsley (optional)

Put potatoes in jackets into cold water, boil. Turn down and cook slowly until potatoes are piercible, drain off water. Let potatoes cool for handling, peel and put through ricer. Cover with towel until cold (overnight if possible) on counter. Mix all ingredients until sides of bowl are clean. Stick hand in flour each time you make a ball. Drop potato balls into boiling water (salted). When they rise to top, let simmer slowly 4 to 5 minutes. Remove to platter.