Potato Dumplings

Boil the 2 pounds of potatoes in salted water until completely tender, about 15-20 minutes, then drain and allow to cool slightly.

Peel the cooled potatoes and pass them through a ricer or mash them thoroughly until smooth, then transfer to a large mixing bowl.

Add the nutmeg to the mashed potatoes and mix well to distribute evenly.

Pour the beaten eggs into the potato mixture and stir until fully combined.

Add the melted and cooled butter to the mixture and stir to incorporate completely.

Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a soft, slightly sticky dough forms; add only as much flour as needed to achieve this consistency.

Bring a large pot of salted water to a gentle boil, then reduce to a simmer.

Using a tablespoon or dumpling scoop, carefully lower rounded portions of the dough into the simmering water, working in batches to avoid overcrowding.

Allow the dumplings to cook for 3-4 minutes after they rise to the surface, then carefully remove with a slotted spoon and drain on a clean kitchen towel.

Transfer the cooked dumplings to a serving dish and serve warm, optionally drizzled with additional melted butter or accompanied by a sauce of choice.