1 russet potato, diced
250 ml milk 1 cup
2 large eggs, lightly beaten
15 ml dill, minced 1 tbsp
15 ml fresh parsley, chopped 1 tbsp
5 ml salt 1 tsp
550 ml all purpose flour 2 1/4 cup
nutmeg, pinch
In a medium saucepan of boiling water; cook potato until tender, about 8 minutes; drain. Let cool slightly, transfer to a large bowl. Mash potato and mix with the remaining ingredients to form sticky dough.
Bring a large pot of salted water to a boil. Pat one-quarter of the spaetzle dough into a square on a small cutting board. Using a moistened knife, cut off 1/4 inch (5 cm) thick strips of dough and scrape them into the boiling water. Moisten the knife if it sticks to the dough. Boil the spaetzle for 30 seconds without stirring, then gently stir to separate the strips. Cook just until the spaetzle rises to the surface. Using a small strainer or wire skimmer, transfer the spaetzle to a bowl; keep warm. Return the water in the saucepan to a boil and cook the remaining spaetzle. Drain well, shaking off the excess water.
Serves 4