Kartoffelklöße

Croutons: 50 g white bread, cubed; 20 g butter. Use 800 g cooked starchy potatoes, cooled and riced; 150-180 g potato starch; 2 egg yolks and the listed remaining ingredients. Brown bread cubes in butter and cool. Turn the bread cubes in butter over moderate heat until golden on several sides. Cool so they do not melt or soften the potato dough.

Mix potatoes, yolks, salt, nutmeg and 150 g starch gently. Test a small ball in simmering water; add more starch only if it breaks apart. Use smooth, cooled, well-drained potatoes and fold ingredients just until combined. Test before filling; if the ball falls apart, make a small starch adjustment and retest rather than adding the entire upper amount.

Divide into 10. Press a few croutons into each center and enclose into smooth balls. Put croutons in the middle and bring potato dough fully around them. Pinch closed and smooth the shell with damp fingers so no crack exposes bread.

Poach gently 18-22 minutes until cooked through; avoid a rolling boil. Drain and serve with gravy. Lower pieces individually and keep the water below a rolling boil. Floating is not the only check: cut one for an evenly tender center with no raw starch line. Lift carefully, drain and serve with hot prepared gravy.