• Peel the potatoes and place in a large pot. Add 1 teaspoon of salt and enough water to cover the potatoes. Bring to a boil.
  2 lb potatoes, 2 teaspoon salt
• Boil for approximately 20 minutes until soft (exact cooking time depends on the size of your potatoes). Drain off the water, then place the pot back on the stove over low heat for 1-2 minutes until all moisture has evaporated.
• Mash the potatoes with a potato ricer while still warm. Using a potato ricer will give you a fluffier texture than a masher
• Place the riced potatoes into a large bowl and mix in the butter. Add the corn starch and egg yolks. Finally, season with 1 teaspoon of salt and the grated nutmeg
  1 ½ cups potato or corn starch, 2 egg yolks, 2 tablespoon butter, ¼ teaspoon nutmeg
• Mix the potato dumpling dough until all ingredients are just combined. Don't overmix, as this will make the dough hard and tough.
• With wet hands, roll the dough into 8 balls (about tennis ball size). You can make them smaller if you prefer. Wet your hands with water if the dough starts sticking.
• Meanwhile, bring a large pot of water to a boil. Add 1 teaspoon of salt. Once boiling, reduce the heat to a gentle simmer. The water should barely bubble, not boil vigorously, or the dumplings will fall apart.
• Gently place the dumplings in the simmering water and cook for 15-20 minutes. The dumplings will float to the top when done, but let them simmer for the full time to ensure they're cooked through.
• Remove with a slotted spoon and serve immediately.

To make the parsley butter

• Melt the butter in a pan and add chopped parsley.
  ½ cup parsley, ½ cup butter
• Spoon over the dumplings before serving.