Start by peeling and chopping 2 pounds of starchy potatoes into uniform chunks. Place the potatoes in a large pot, cover them with salted water, and bring to a boil over high heat. Once boiling, reduce the heat to medium and let them simmer for about 20 minutes, or until fork-tender. Drain the potatoes well and allow them to cool slightly before mashing.

In a large mixing bowl, take the cooled potatoes and mash them until they're completely smooth and free of lumps. Gradually add 1 cup of all-purpose flour, 1 large egg, and a pinch of salt, mixing until a soft and slightly sticky dough forms. If desired, sprinkle in optional nutmeg or onion powder to enhance the flavor.

Once the dough is formed, lightly flour your hands and divide the mixture into equal portions. Roll each portion into a smooth ball about the size of a golf ball. Place the formed dumplings on a lightly floured surface to prevent sticking.

Bring a large pot of salted water to a rolling boil. Gently drop the shaped dumplings into the boiling water, making sure not to overcrowd them. Cook the dumplings for about 2 to 4 minutes; they're ready when they float to the surface.

Using a slotted spoon, carefully remove the dumplings from the pot and allow any excess water to drain off. Arrange the dumplings on a serving plate and serve immediately with your favorite mushroom gravy, roasted meats, or a light salad.