Potato Knödel
(Potato dumplings filled with a crouton)

Peel the raw potatoes and grate them; place in a bowl and pour the boiling milk over them; drain; place in a bowl;
grate the cooked potatoes;
combine the two kinds of potato with the flour and egg until smooth; season with salt, pepper and nutmeg;
form into small balls around a crouton; poach in water or broth for about 20 minutes;
in a small saucepan, brown some butter with the breadcrumbs; pour over the knödel and serve hot.

Note by Willie,
I sometimes add some fresh Parsley into the dough, gives it a nice fresh taste and they look great as well. Hope this is what you were looking for.

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