Potato dumplings

Heat the butter in a small skillet over low heat. Add the onion and cook for about 5 minutes until softened and translucent.
Boil the potatoes until soft. Drain, peel and mash them with the eggs and milk. Add the onion and stir in 100 to 150 g flour, adding just enough to make a very soft dough. Add the baking powder and season to taste with salt, pepper and nutmeg.
Fill a large saucepan with salted water and bring to the boil. Form the potato dough into small balls. Cook dumplings, a few at a time, for 10 minutes.
Drain and keep warm while you cook the remaining dumplings.
Serve with a meat dish, or fry in butter and cinnamon, sprinkle with sugar and serve with a jam sauce or custard.