2 pounds(1kg) peeled potatoes cooked in salted water
2 large beaten eggs
1 teaspoon salt
1 1/2 cups potato flour, more or less
1 tablespoon potato starch

1. Mash, rice or grind thoroughly drained potatoes. Transfer to a large bowl and mix with eggs and salt. Add as much of the 1 1/2 cups flour (or more) as necessary to make a roll-able dough.

2. Put a large pot of salted water on to boil. Pinch off pieces of dough and roll between the palms to the size of a golf ball or to a 2-inch oblong. When you have 12 dumplings formed, drop them into the boiling water. When dumplings rise to the surface, boil an additional 5 minutes. Test to see if dumpling is done. Remove with slotted spoon to a colander. Repeat with remaining dumpling dough.

3. Serve with the drippings of roasted meat or poultry, or serve with caramelized onions or fried bacon bits and drippings.