For the dumplings half and half, grate the raw potatoes and squeeze them in a cloth. While doing this, collect the water and let it stand so that the starch settles.
Mix the cooked potatoes with the hot milk and mix with the grated potatoes.
Carefully drain the potato water and stir the settled starch into the mixture. Season the dough with salt and nutmeg.
Now toast the toast cubes in butter.
Shape the potato mixture into dumplings with moistened hands, filling each with bread cubes.
Put the dumplings into boiling salted water and cook for 15-20 minutes.
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