1 1/2 lbs russet potatoes (about 2 large)
1 1/2 teaspoons salt
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour (or more if needed)
1/8 cup potato starch
1 large egg (whisked)
1 tablespoon unsalted butter
1 tablespoon vegetable oil

Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes. Drain, cool slightly and peel the skins off.

Cut the potatoes into large pieces mash potatoes with a fork or run through ricer into large bowl. Mix in salt and nutmeg. Add 1/2 cup flour and potato starch.

Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky. Mix in the whisked egg.

Form dough into balls, using 1/4 cupful for each.

Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).

Using slotted spoon, transfer dumplings to large bowl.

Keep covered with a damp kitchen towel as remaining dumplings are cooked.

You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.

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