Instructions

1. Begin by boiling the peeled and cubed potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Once cooked, drain the potatoes and return them to the pot. Mash the potatoes until smooth and allow them to cool slightly.
3. In a mixing bowl, combine the cooled mashed potatoes, all-purpose flour, beaten egg, and salt. Mix together until a soft dough forms. If the dough is too sticky, add a bit more flour as needed.
4. Divide the dough into small portions and roll each portion into a log shape, about 1-inch thick.
5. Cut the dough logs into small dumplings, roughly 1-inch in size, and set aside on a floured surface.
6. Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 5 minutes, or until they float to the surface.
7. While the dumplings are cooking, melt 2 tablespoons of butter in a separate pan over medium heat.
8. Add the breadcrumbs to the melted butter and cook, stirring frequently, until the breadcrumbs are golden brown and fragrant, about 3-5 minutes. Be careful not to burn them.
9. Once the dumplings are cooked, remove them from the water using a slotted spoon and transfer them to a serving dish.
10. Drizzle the remaining melted butter over the dumplings and sprinkle the toasted breadcrumbs on top.
11. Serve hot, garnished with fresh herbs or a dollop of sour cream if desired.