Peel and cut the starchy potatoes into quarters, then place them in a large pot. Cover with salted water and boil for 20 minutes until tender.

Drain the potatoes and let cool for a few minutes. Mash the potatoes until smooth.

Combine the mashed potatoes, flour, egg, and salt in a bowl. Mix until a soft dough forms, adding nutmeg or onion powder if desired.

Divide the dough into golf ball-sized portions and roll into smooth balls.

Boil a pot of salted water, then carefully drop in the dumplings. Cook until they float to the surface, about 2 to 4 minutes.

Remove with a slotted spoon and serve hot drizzled with herb-infused butter or gravy.