Potato Dumplings

Method

Peel and boil the potatoes until tender, then drain thoroughly and mash until completely smooth. Whilst still warm, mix in the potato starch, salt, white pepper and nutmeg, combining gently but thoroughly. In a separate pan, sauté the diced onion in butter until golden and fragrant, then fold into the potato mixture. Using two tablespoons, shape the mixture into oval dumplings by scooping from one spoon to the other. Bring salted water to a gentle boil and carefully drop in the dumplings, cooking until they float and then for a further 2-3 minutes. Remove with a slotted spoon and serve immediately, traditionally alongside meatballs, stewed meat or gravy.