Potato Dumplings From Raw and Cooked Potatoes

Fry bread cubes in butter until golden brown and crispy. Fry bacon cubes over medium heat without fat until crispy. Finely grate raw potatoes and pour cold water over them in a bowl. Lift out potatoes with hands or slotted spoon, squeeze briefly and repeat process to wash out some of the potato starch. Transfer the grated potatoes to a firm kitchen towel, roll tightly and twist the ends of the towel against each other enough to squeeze out all the liquid. Put the dry mixture into a bowl and pour boiled milk over it. Allow the whole to cool to lukewarm. Press the peeled, cooked potatoes through a potato ricer and add to the potato-milk mixture with flour and egg yolks. Knead everything thoroughly and season with salt, pepper and nutmeg. Divide golf ball-sized pieces of the dough and press apart flat in the palm of your hand. Place a few cubes of bread and bacon in the center of each piece, press the dough together over the top, form smooth dumplings and cook in boiling water for 20 minutes.

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