These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before, as then the dumplings are easier to shape. Serve as a side as you would any other potato.
2 large starchy potatoes, such as russet or Yukon Gold
2 large eggs
1 ¾ cups flour, or as needed
salt and freshly ground black pepper to taste
1 pinch ground nutmeg
2 tablespoons butter
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