Cook unpeeled potatoes, covered, in boiling water just until tender, about 30 minutes. Drain, cool slightly, then peel. Put potatoes through a ricer (if you don't have a ricer try using a mesh sieve or the small holed side of a cheese grater). Spread on paper towels to dry well. Turn potatoes into a large bowl. Lightly toss with 2 1/2 teaspoons of salt and the pepper. Make a well in the center and break the eggs into it. Sift 3/4 cup of the flour over the eggs. Add bread crumbs, nutmeg and parsley. With your hands, work the mixture until it is smooth and holds together.
Shape mixture into 18 egg size balls and roll in the remaining flour. Bring 2 quarts of lightly salted water to a rolling boil then reduce the heat. Drop potato balls into the water, one at a time, just enough to fit comfortably in the pan. Boil gently, uncovered for 2 minutes after they rise to the surface. Remove dumplings to paper towels using a slotted spoon to drain. Serve hot.
This recipe goes well with Sauerbraten
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