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To prepare the croutons (this filling is optional, you can skip this step if desired): Heat a non-stick skillet over medium heat and melt the butter in it. Add the bread cubes and fry until golden brown on all sides. Transfer to a bowl and set aside until ready to use.
Boil the potatoes whole, skins on, in lightly salted water until tender. Drain and let sit until they're cool enough to handle but still warm and then peel them.
Run the potatoes through a food mill or potato ricer into a large bowl.
Add the potato starch, salt, egg and nutmeg to the riced potatoes. Use your hands to knead the mixture into a smooth, soft dough, being careful not to over-mix.
Form the mixture into twelve 2 ½ inch diameter balls.
If you're adding the croutons, use your thumb to press a deep indentation into each ball. Place 2-3 croutons in each indentation and then close them up and roll them back into balls.
Bring lightly salted water to a rapid boil in a large pot. Reduce the heat.
Gently lower the dumplings on a spoon into the water, holding them for a few seconds before releasing them.
Let the Kartoffelklöße simmer for 20 minutes, uncovered.
Once they're done, turn off the heat. They can be kept warm in the water for up to 15 minutes while you're finishing up dinner.