Peel the potatoes and cut into cubes and fill up with just enough water to just cover them. Cook until completely done and mash to a pulp. Mix the potato flour, salt and (if you like a trace of nutmeg) in a larger bowl and pour the boiling potato mash over it. Stir and pound with the dumpling tamper until the dough separates from the edge of the bowl. Then wet your hands with cold water and continue working until the dough has a silky sheen. Cut the roll into cubes and roast in butter until golden. Put 3 - 4 cubes in each dumpling and form about 8 apple-sized dumplings. Bring to the boil in plenty of salted water and let it steep for another 10 minutes.
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