Cool the pureed potatoes.

Add the eggs, salt, flour and nutmeg.

Mix and knead lightly until smooth.

Try boiling 1 dumpling and if it falls apart, add more flour to the rest.

Shape into 1 long thick roll; cut in small pieces, and roll each piece into a dumpling.

Cook in rapidly boiling, salted water until they rise to the top, then simmer a few minutes longer until cooked through to the center.

Drain and pour browned butter over them.

OPTIONAL - when dough is smooth part into flat, round cakes, about 2 1/2 inches in diameter. In each, place a sweet pitted plum or pitted apricots. Fold dough over and roll into a round dumpling. Cook tightly covered, in boiling, salted water for 10 minutes. Test for doneness. Drain. Serve with sugar, cinnamon and melted butter.