For the Dumplings

• 2 pounds russet potatoes, peeled and cubed
  Russet potatoes are starchy and fluffy, which helps the dumplings hold together without becoming gummy.
• 1 cup all-purpose flour
  The flour binds the mashed potatoes, giving the dumplings structure and helping them stay intact as they simmer.
• 1 large egg
  The egg adds richness and helps the dough come together smoothly, acting as a natural binder.
• 1 teaspoon salt
  Essential for seasoning the dumplings from within so they don’t taste bland.
• 1/4 teaspoon ground nutmeg
  Nutmeg is a classic flavor in German dumplings. It adds warmth and a subtle, aromatic note that pairs beautifully with potatoes and gravy.

Optional (for Serving – Not Required but Highly Recommended)

These are not part of the basic dough, but they make serving the dumplings even more delicious:

• Melted butter for drizzling
• Fresh chopped parsley or chives
• Rich gravy (beef, chicken, or mushroom)
• Caramelized onions or sautéed mushrooms