Meanwhile, cut bread into small cubes and toast in 2 tablespoons butter, melted in skillet, until golden brown. When potatoes are cool, blend in egg, flour and salt to taste.

Form potato mixture into 8 to 10 balls, placing three cubes of toasted bread in center of each ball. Gently place the balls in boiling salted water and simmer 10 to 15 minutes, until light and fluffy. 8 to 10 dumplings.