2 lbs. potatoes
1 c. flour
2 eggs, slightly beaten
6-8 c. beef broth
1 tsp. salt
1/4 tsp. nutmeg
1 c. bread cubes, toasted

Boil potatoes until they are fork tender. Take off skins. Put them through ricer or food processor. Work in egg yolks, salt, nutmeg and flour to make a stiff dough. Flour hands and shape into balls, about 2" in diameter. Press a bread cube into the center of each ball.

Test by bringing beef broth to a boil. Drop in a Kartoffelklossen. If it falls apart, add more flour to dough. When they hold their shape, let them cook, turning once until they float to the surface, about 15 minutes. Remove with slotted spoon. Makes about 12 dumplings.