Preheat oven to 400° F. Wash potatoes, pierce the skins with a fork and place on a baking sheet. Bake for about an hour or until you can easily pierce through the potatoes with a paring knife.
Allow the potatoes to cool slightly. Remove skins and then use a potato ricer to end up with 24 oz. of riced potatoes.
Line a baking sheet with parchment paper or foil and evenly spread the riced potatoes on the baking sheet. Place in refrigerator overnight, uncovered, or in the freezer for 20 minutes if you are making these the same day.
Using a small mixing bowl, beat the eggs and egg yolks together until blended. In a separate mixing bowl, mix the flour, potato starch, nutmeg, and salt and pepper (to taste).
Transfer the chilled potatoes to a medium-size mixing bowl and add the flour all at once and gently cut it into the potatoes until evenly combined. Do not over-mix. Then add the eggs.
Use a fork to uniformly combine the mixture. Then take both hands and form a ball, lightly packing it together.
Place water in a large pot, add a little salt and bring to a boil. In the meantime, break off small chunks of the potato ball and form golf ball-sized dumplings between the palms of your hands, using light but firm pressure.
When the water comes to a boil, place half the dumplings into the pot and reduce heat to a low boil. When the dumplings float to the top, leave in the water for six more minutes. Remove with a slotted spoon and place in a Dutch oven. You should end up with about 24 dumplings and can boil them in two batches. Preheat the oven to 400° F.
Slather the melted butter over the dumplings, then add fresh herbs and gently stir the dumplings to ensure even an even distribution. Cover the dumplings and place in hot oven for about seven minutes. Remove from oven and then serve immediately.
Russet potatoes will give you a nice starchy mix to work with for this recipe.
When boiling the dumplings, replace any water that may be lost to evaporation.