For potato dumplings, peel the potatoes and grate them by hand in a bowl of cold water.
Squeeze the grated potatoes quite dry. Peel the cooked potatoes and press them through the potato press and mix with the hot milk.
Add the mixture to the raw potatoes. Salt the dough and work it well. Toast the white bread in a pan with the butter until golden brown.
Form potato dumplings from the dough and put about 1 tablespoon of the toasted bread cubes in each one. Cook in boiling salted water for 15-20 minutes.
Preparation Tip:
Potato dumplings go very well with roast pork, goose or mutton.
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