This recipe for potato dumplings is reminiscent of Beyrische Knoedel which we saw recently. They both call for riced potatoes. These are different from mashed potatoes (although I suppose in a pinch you could use mashed). A potato ricer is a device that reminds me of a giant garlic press lol. There are a variety of shapes and sizes, you can even get one that has small and large holes to make smaller or larger ricing. According to FineCooking.com, the benefit to a ricer is you are virtually guaranteed no lumps in your potatoes if you use the ricer vs a masher.
Boil 6 to 8 medium sized potatoes in their skins. Drain, peel and put through potato ricer. Measure 5 cups of the riced potatoes without pressing them down. Turn lightly on a board, add 1/2 tablespoon salt, 1/2 teaspoon sugar, 1 egg, a few grains nutmeg and just a suggestion of cloves. Add 1 cup sifted flour to make a soft, smooth dough. Shape into a roll about 1/2 inch thick and then cut off in pieces about an inch long. Shape, drop into boiling salted stock or water, cover closely and cook for 10 minutes. Drain and sprinkle with melted butter and browned fine bread crumbs.
6-8 medium potatoes, boiled
1/2 T salt
1/2 t sugar
1/8 t or less nutmeg
1/16th or less of cloves
1 cup flour
Water or stock to boil dumplings
Melted butter (1/2 cup?)
Fine bread crumbs (1/2 cup?)
Peel the potatoes, then rice them until you have 5 cups of riced potatoes. Turn this out onto a board. Add salt, sugar, egg, nutmeg and cloves. Carefully mix to combine. Add flour to make a smooth dough. Shape the dough into a roll abut 1/2″ thick. Cut off 1″ pieces and roll them into balls. Drop into boiling, salted stock or water. Cover and cook 10 minutes. Drain. Sprinkle with melted butter and browned, fine bread crumbs