Peel and chop 2 pounds of starchy potatoes. Place them in a large pot and cover with salted water. Bring to a boil, then simmer for approximately 20 minutes until fork-tender. Drain and let cool slightly before mashing.

Transfer the drained potatoes into a mixing bowl. Mash until completely smooth. Allow the mashed potatoes to cool to room temperature.

In the same bowl, add 1 cup of flour, 1 egg, and a sprinkle of salt. Optionally stir in nutmeg or onion powder. Mix gently until a soft dough forms.

Dust your hands with flour, divide dough into equal portions, and roll into balls the size of golf balls. Place on a floured surface.

Fill a large pot with salted water and bring to a gentle boil. Drop dumplings in batches and cook for 2 to 4 minutes until they float.

Transfer dumplings to a serving platter. Serve warm with sauces or sauté in butter for a crispy edge.