Kartoffelklöße (German Potato Dumplings)

Place the potatoes in a large pot and cover with salted water. Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are just tender, about 15 to 20 minutes. Drain the water and let the potatoes cool until they can be easily handled.

While the potatoes are cooling, melt butter in a skillet over medium heat. Add the bread cubes and cook, stirring frequently, until they turn golden brown and crispy, about 4 to 5 minutes. Remove from heat and use a slotted spoon to transfer the croutons to a bowl. Set the browned butter aside in the pan.

Peel the cooled potatoes and place them in a large bowl. Mash them and season with nutmeg, cayenne, salt, and pepper. Add the eggs and continue mashing until the mixture is smooth. Stir in the flour just until it’s combined; avoid overmixing.

Bring a pot of salted water to a simmer. Wet your hands slightly, then scoop a spoonful of the dough onto your palm. Shape it into a ball, make a small indentation in the center, and place 2 or 3 croutons inside. Fold the dough around the croutons to seal them, then roll into a smooth ball. Repeat with the remaining dough to form 8 dumplings.

Use a large spoon to gently lower the dumplings, one by one, into the simmering water. Cook until they rise to the surface, about 1 to 2 minutes. Cover the pot and simmer over medium-low heat for 10 minutes. Flip the dumplings and cook for another 10 minutes, until they puff up and are fully cooked.