6 med. size potatoes
2 eggs
3/4 c. flour
1/2 c. bread crumbs
1 tsp. salt (can add more to taste)
1/8 tsp. nutmeg (can add more to taste)

Boil potatoes in jackets; remove skins and put potatoes through ricer. Spread on clean towel to dry out, about 3 hours. Add crumbs, eggs, salt and nutmeg. Add flour and mix. If mix is too wet, add more crumbs.

Roll mix into balls and drop into boiling water (salted). Boil about 3 minutes. To test for doneness, break one ball in half - center should be dry, not soggy. Remove with slotted spoon. Leftovers are very good when sliced and fried in butter.