Peel and cut the potatoes into chunks. Cover with cold salted water, boil, then simmer for about 20 minutes until fork-tender.

Drain the cooked potatoes and mash them until smooth and fluffy, avoiding lumps.

Combine mashed potatoes, flour, egg, and salt in a bowl; mix gently until a soft dough forms.

Divide the dough into portions, roll into balls, and set aside on a floured surface.

Boil salted water; gently add dumplings, cooking until they float (about 2 to 4 minutes).

Serve immediately with sauces or gravies of your choice.