Wash and cube the starchy potatoes. Place them in a large pot, cover with salted water, and bring to a boil. Cook for 15-20 minutes until tender, then drain and let cool.

Transfer the cooled potatoes to a mixing bowl and mash until smooth. Allow to cool completely.

In the mixing bowl, add the flour, egg (or substitute), salt, and nutmeg. Mix until a smooth dough forms, adjusting with more flour if too sticky.

Divide the dough into portions, flatten slightly, add breadcrumbs to the center, and seal tightly. Roll into balls.

Bring a large pot of salted water to a gentle simmer. Drop the dumplings in batches and cook until they rise, then simmer for an additional 10 minutes.

Melt butter in a skillet and sauté the boiled dumplings until golden brown and crispy on all sides.

Transfer to a serving dish, garnish with parsley, and serve warm.