German Style Potato Balls

Cook the potatoes in their skins until tender, then cool and remove the skins.

Rice the potatoes into a large towel-lined pot to absorb moisture.

Cover with another cloth and let the riced potatoes stand overnight.

Mix the dried potatoes with the egg yolks, salt, pepper, and enough flour to make a workable dough.

Shape the dough into balls, pressing toasted bread cubes into the center of each one.

Simmer the potato balls gently in salted water until they float and are cooked through.

Serve with melted butter and parsley if desired.