It could be said that Knödel are the foundation of German cooking. They are a kind of spiced potato ball served instead of potatoes alongside roast pork with cabbage, roast duck with cabbage, and sausages.
1 kg (2.2 lb.) raw potatoes
250 g (9 oz.) cooked potatoes (boiled)
250 ml (1 cup) boiling milk
2 tbsp. breadcrumbs
Salt, pepper and nutmeg
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.