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In a large pot of boiling water, cook the potatoes (in their skins) until fork tender the day before or early in the day. Cool slightly and peel.
Rice the potatoes (or mash if you don't have a ricer). Let them become totally cold, cover, and refrigerate several hours or overnight.
Make croutons by cutting bread into small cubes.
Melt butter in a frying pan over medium heat. Add the bread cubes and fry, stirring frequently, until golden brown on all sides. Remove from heat and set aside to cool.
Mix into riced potatoes 1 cup potato starch, eggs, and salt to make a smooth dough that holds together when formed into dumplings. If the mixture is too moist, add a bit more starch.
Form 12 to 14 dumplings, about the size of a tennis ball, adding a few croutons to the middle of each dumpling. Use floured or wet hands, if needed.
Drop gently into a wide pot of salted, simmering water. Simmer gently, uncovered, about 15 to 20 minutes.
Remove the cooked dumplings with a slotted spoon and serve immediately.
Oma's recipe: Peel and grate finely the potatoes, mix flour with salt, pepper, nutmeg, baking powder, and toss with grated potatoes.Sautee onion in butter for 2 min, add parsley and ham, cook for 2 more min. Cool and add egg and onion mixture to potatoes. Mix well, form into balls with floured hands. Drop into boiling water, simmer 10min.