Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Potatoes |
| 2 quarts | Water |
| 1 tablespoon | Butter, unsalted |
| 1 tablespoon | Flour, all-purpose; heaping |
| 1 each | Eggs |
| 1 pinch | Salt |
Boil unpeeled potatoes in 2 quarts of water. When done, peel and puree while still warm. Add butter, flour, egg, and salt. Mix the dough and knead it well.
With a spoon, cut off pieces of dough. Flour your hands and roll the pieces into round dumplings. Drop dumplings into boiling soup and cook for about 5 minutes, until tender.
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