Remove the peel from 2/3 of the potatoes, rinse them, drain them well and grate them finely on a household grater (*).
Squeeze the grated potatoes as dry as possible in a cloth bag (or in a kitchen towel) (**).
Peel the remaining potatoes, rinse, cut into cubes, cover well with water and cook until tender. Strain the cooked potatoes with the cooking water through a sieve. Let the mashed potatoes boil again.
Loosen and grate the squeezed potatoes between your fingers, then season lightly with salt. Add the settled potato starch, pour the hot mashed potatoes carefully (danger of splashing!!). Mix the raw and cooked potatoes with a wooden spoon (***). Add a little hot water if necessary. When the dough is properly done, it will look a little green.
Cut the rolls into cubes and toast them in the butter until golden brown. Form dumplings from the dough and put the bread cubes into them.
Heat enough salted water in a wide saucepan. Cook the dumplings in it for twenty minutes, but do not make them. Then lift them out with a skimmer and drain them well.
So that the dumplings can also drain at the table and not stick together, place a saucer in a sufficiently large bowl (with the underside facing up) and place the dumplings on it.
To the Thuringian dumplings bring roast and sauce or only sauce to the table.
(*) W
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