Czechoslovakian potato dumplings

1. These are *not* fluffy dumplings as in chicken and dumplings.
2. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable.
3. * * * boil peeled potatoes in small quantity of water.
4. Drain potatoes thoroughly.
5. Ricei potatoes through hand held masher/ricer.
6. Let potatoes cool.
7. On floured board, gradually add flour working mixture into dough with hands.
8. Shape potato mixture into a long roll and cut into 10 slices.
9. Drop dumplings into boiling water and boil gently about 5 minutes.
10. drain dumplings on paper towel.
11. The dumplings are fully cooked after the boiling process, but traditionally, czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides.