- p3-4 lbs starchy potatoes such as Russet or Idaho
- 1 dry bread or Kaiser roll
- 1 tablespoon butter
- Wash and peel the potatoes. Fill a large bowl with lukewarm water and add a shot of vinegar. Grate 2/3 of the potatoes into the vinegar water. Carefully pour out the water and add new water and vinegar. Repeat.
- Transfer the grated potato to a cloth dish towel and squeeze out the liquid over the bowl. Reserve the liquid. The starch will settle on the bottom of the bowl and will added later. Leave the potatoes in the dish towel until needed.
- Remove the crust from the bread or Kaiser roll, cut it into small cubes and sauté the cubes in the butter until golden brown.
- Boil the remmaining 1/3 of the potatoes in lightly salted water until tender. Drain the potatoes but not completely. Leave some liquid in the pot and mash the potatoes until they form a moist purée. Bring the purée to a boil.
- Carefully drain the vinegar water from the bowl leaving only the settled starch. Add the grated raw potatoes and a pinch of salt. Combine the ingredients well. Using a hand-held electric mixer, gradually incorporate the boiling potato purée. Beat the mixture until it readily comes off the sides of the bowl.
- Wet your hands and shape the potato mixture into even-sized round dumplings. Press 2-3 croutons into the center of each dumpling. Using a slotted spoon, carefully lower the dumplings into gently simmering water (boiling water will cause dumplings to disintegrate) and cook on low heat for about 20 minutes.