a. Peel the potatoes and cut them into quarters.

b. Place the potato quarters in a large pot and cover them with cold water.

c. Add a pinch of salt to the water and bring it to a boil over high heat.

d. Reduce the heat to medium and cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes.

e. Drain the potatoes and let them cool slightly.

a. In a large mixing bowl, mash the cooked potatoes until smooth and lump-free.

b. Add the potato starch, all-purpose flour, salt, ground nutmeg, and beaten eggs to the mashed potatoes.

c. Mix the ingredients together until a soft dough forms.

d. Knead the dough gently for a few minutes until it becomes more elastic.

e. Shape the dough into a ball and cover it with a clean kitchen towel. Let it rest for 15 minutes.

a. Take a small portion of the dough and roll it into a ball, about 1-2 inches in diameter.

b. Flatten the ball slightly and place a fresh bread cube in the center.

c. Enclose the bread cube by reshaping the dough into a ball.

d. Repeat this process with the remaining dough and bread cubes.

a. Bring a large pot of salted water to a gentle boil.

b. Carefully drop the dumplings into the boiling water.

c. Cook the Kartoffelklößeh for about 10-15 minutes, or until they float to the surface.

d. Use a slotted spoon to remove the cooked dumplings from the water and transfer them to a serving dish.

a. Melt the butter in a small saucepan over low heat.

b. Pour the melted butter over the cooked Kartoffelklößeh.

c. Optionally, sprinkle the dumplings with buttered breadcrumbs, freshly ground black pepper, parsley, freshly grated nutmeg, cayenne pepper, salt, freshly ground black pepper, and snipped fresh chives for added flavor and garnish.

d. Serve the German Kartoffelklößeh warm as a side dish.