Steam the potatoes the day before, peel them and let them cool overnight.
Either press the potatoes into a bowl with the potato press or grate them into the bowl with a fine vegetable grater. Add the flour and eggs, season with salt and nutmeg, and quickly knead into a firm dough with floured hands. Roll the dough with the palm of your hand on a floured board into finger-length and finger-thick noodles.
Grease a roasting dish or large casserole dish with clarified butter. Put the Schopperl in with a little distance from each other. Bake in the oven at 200 degrees for 30-40 minutes, until the underside is nice and brown.
Heat the milk. At the end of the baking time, take the Reine out of the oven, pour the hot milk over the Schopperl, stir well and put back in the oven until the Schopperl have soaked up the milk.
Together with sauerkraut and raw pork belly cooked in sauerkraut, this side dish is the most popular dish on the Upper Palatinate border ridge. Also very popular as a main course with compote or applesauce.
1st variant: Schousterboum (shoemaker boys)
Prepare the Schopperl as described above, but do not heat the milk. Add 3 eggs to the milk, season with salt and pepper and whisk well.
At the end of the baking time, take the Reine out of the oven, remove the Schopperl from the bottom and pour the egg milk over it. Put the puree back in the tube and continue to bake until the egg milk has set.
Green salads or black smoked dishes go well with it.
2nd variant: Schlosserboum
Prepare the dough as described above. Shape the pots as above, but do not bake.
Bring salted water to the boil in a large pot and let the Schopperl steep for about 10 minutes. Pour the Schopperl into a pasta sieve, rinse with cold water and allow to cool.
Bread the Schopperl with flour, egg and breadcrumbs and bake until golden brown floating in fat.
This side dish goes well with fine dishes (similar to croquettes).