Potato Dumplings Stuffed with Croutons
Thoroughly scrub medium potatoes and cook in boiling salted water until knife-tender, about 20 minutes.
Cut bread into small cubes and toast until crispy in a little butter.
Peel raw potatoes, rinse and finely grate. Squeeze in portions with a cloth over a bowl. Leave liquid until starch has settled to the bottom. Blanch grated potatoes in 200 ml (approximately 1 cup) water. Drain and mix with settled starch.
Peel boiled potatoes and immediately push through a ricer. Mix with grated potatoes and season with salt. Mixture should be moldable and not too moist. With wet hands, shape mixture into dumplings. Press croutons into centers. Bring a large pot of salted water to a boil and add dumplings. Cook over low heat for about 30 minutes. Remove with a slotted spoon, drain and serve.