German Potato Dumplings Bavaria-style ('Bayerische Kartoffelknödel')

Cook the potatoes:

Place your potatoes in a large pot. Cover with cold water and season liberally with salt. Bring the water up to a boil. Cover the pot and cook the potatoes skin-on for about 20 minutes or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife. Drain the potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through your potato ricer or pass them through a tamis to get a smooth puree.

Prepare the potato dough:

Bring a large pot of lightly salted water to a boil, then turn down the heat to keep it just below a light simmer.

Add the egg yolks, butter, flour, and starch to the warm, but not hot, potato puree. Mix everything briefly and season the dough to taste with nutmeg and salt. Knead briefly so that the seasoning is well distributed.

Form and poach the dumplings:

The size of the dumplings is up to your preference. Wet your hands and form ball-shaped potato dumplings by rolling the potato dough between the palm of your hands. Drop the dumplings into your hot water that should be just below a light simmer. They will first sink to the bottom and then slowly float up over time. Let the dumplings poach for about 15-20 minutes. Once cooked, take them out of the water and place them on a paper towel to drain any excess moisture. Let the potatoes sit for 3-4 minutes before serving so that they have the chance to firm up a little. Serve them with anything saucy.