First boil the potatoes, strain and peel.
Press through a sieve and knead with flour, egg, salt and nutmeg to a loose dough.
First form thumb-thick rolls from the finished dough and cut off about 2 to 3 cm long rolls from them with a moistened knife.
Flour well and fry in hot clarified butter until golden brown on all sides (a process that is best done layer by layer, because not all the paunzen have room in one pan).
Drizzle the finished paunzen with melted butter and serve with buttermilk, sour milk or yogurt and cold sauerkraut, as desired.