Instructions

1. 1
   Boil the potatoes in salted water until done.
2. 2
   When slightly cooled, peel them and press through a potato ricer.
3. 3
   Once the potatoes are only lukewarm, add the melted butter, egg, nutmeg, and potato starch. On a surface dusted with potato starch, knead carefully into a smooth dough. Add a little more starch if needed, but not too much or the dumplings won't be light. Chill the dough for 1 day.
4. 4
   The next day, roll the dumplings to the desired size and dust lightly with potato starch so they don't stick. (If not cooking immediately, keep them chilled.)
5. 5
   Bring a large pot of salted water to a simmer, reduce the temperature (the dumplings must not boil), and slide the dumplings in to cook gently. Don't cook too many at once.
6. 6
   When the dumplings float to the surface (often after just 8-10 minutes), turn off the heat, wait 1 minute, then drain.