6 med.-sized potatoes (3-4 inches)
2 eggs
3/4 c. flour
1/2 c. bread crumbs
1/4 tsp. nutmeg
Salt

Boil potatoes in their jackets. When cooked, remove skins and put through ricer. Spread on a clean towel to dry out moisture. Place in large bowl and sprinkle in 2 level teaspoons salt. Make a hollow and break into this 2 eggs. Sift in 3/4 cup flour and add the bread crumbs and nutmeg. Work this all in together with both hands until you can form it into dry balls. (If too wet, add a few more bread crumbs.)

Roll this mixture into small balls and drop into boiling salted water. When potato balls come to the surface of the water, allow them to boil about 3 minutes. Then take one out and cut it through. When cooked, the center should be dry - not soggy. Remove from water with wire spoon. You have to be careful not to boil too long, or the potato balls will fall apart or become wet and soggy. Serve with a sauerbraten or pot roast.