Cook, cool, and rice the potatoes.

In a bowl, combine riced potatoes, eggs, and salt.

Beat with a wooden spoon until thoroughly combined.

Gradually add flour until a stiff dough forms.

Mix well to ensure even consistency.

Flour your hands to prevent sticking.

Shape the dough into balls approximately 1 1/2 inches in diameter.

Bring a large kettle of water to a boil.

Gently drop the dumplings into the boiling water.

Reduce heat to maintain a slow boil.

Cook for about 12 minutes, or until the dumplings rise to the top.

Test for doneness by tearing one dumpling apart with two forks; it should be cooked through.

Remove dumplings with a slotted spoon and drain excess water.

Serve immediately.

Optionally, serve with melted butter and a sprinkling of fine dry breadcrumbs.