Baked Pinzgau Potato Dumplings | With Mountain Cheese

Wash the floury potatoes and boil them in their skins in plenty of salted water until soft. Peel while still hot and press through a potato ricer, then allow the steam to escape briefly.

Quickly knead the riced potatoes with the smooth wheat flour, egg, a pinch of freshly ground nutmeg, a little salt, and pepper into a smooth dough.

Shape the potato dough into thumb-thick rolls on a floured work surface and cut into dumplings about 2 cm long. If desired, roll them gently over the back of a fork.