Thuringian potato dumplings

1. Peel two thirds of the potatoes, grate finely, squeeze very hard in a tea towel and let the liquid stand so the starch settles.

2. Peel the remaining potatoes, boil them in salted water, mash them and cook them with the milk into a thick, hot mash.

3. Put the squeezed raw potato in a bowl, add the settled starch, the cornflour and salt, pour over the hot mash and work everything together quickly and vigorously with a wooden spoon.

4. Cut the bread roll into small cubes and fry them in butter until crisp.

5. With wet hands shape 8 dumplings and press croutons into the centre of each.

6. Cook in gently simmering salted water for 20-25 minutes (never boil) and serve with Sunday roasts and plenty of gravy.

Tip: The mash must be piping hot when you pour it over the raw potato - that's what binds the dough.