Boil the potatoes (I cook boiled potatoes so as not to burn my fingers). Then either press them through the potato press while still hot or simply process them into a pulp with a masher. When the potatoes are only lukewarm, work in the flour, starch and eggs. Season the dough with salt. The dough should only be slightly damp. If you are unsure about the consistency, you can cook a sample dumpling and add starch if necessary. Shape the dough into small dumplings with wet hands and let them simmer for about 10 minutes in plenty of gently simmering salted water. If the dumplings rise, they are left to simmer for about 5 minutes and can then be removed and served. Tip: Season the dough with herbs or fill it with diced cheese, fried mushrooms or onions as a vegetarian main course. Serve with a cream sauce.
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