Cook potatoes, then peel and put through a ricer or mash. With the other ingredients knead into a dough and form dumplings (like a golf ball or walnut in size). Let rest 15 minutes. Bring a big pot of salted water to a boil, add the formed dumplings (not too big) and reduce the heat. After 10 minutes take one of the dumplings and cut it in two. If the knife doesn't stick, the dumplings are finished. Remove the dumplings and keep warm in a bowl.