Ingredients
2 large starchy potatoes
2 large eggs
1¾ cups flour, as needed
SIDS SALT & PEPPER to taste
1 pinch ground nutmeg
2 tbsp butter
Directions
Place potatoes into a large pot and cover with salted water then bring to a boil. Reduce heat to medium-low and simmer until tender, 20-25 minutes. Drain.
Peel cooked potatoes and place into a large bowl then mash with a potato masher. Add eggs and flour and mix until well combined. Season with SIDS SALT & PEPPER and nutmeg.
Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
Heat butter in a frypan over medium heat and sauté Schupfnudeln until golden brown and crisp from all sides, 5-10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.
