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1
Boil the potatoes in plenty of water until soft.
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2
Drain, and set aside to cool.
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3
When they are cool enough to comfortably handle, peel the potatoes with a sharp paring knife, and rice them in a ricer or the grating attachment of a food processor.
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4
(You should have about 3 cups cooked, riced potatoes.)
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5
Transfer to a medium-sized bowl.
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6
Add 1 1/2 cups flour and 1 teaspoon salt to the potatoes.
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7
Mix first with a spoon and then with your hand to make a dough.
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8
Add the milk a little at a time as needed, so the dough becomes soft and workable.
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9
You want it pliable but not sticky.
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10
Put up a large pot of salted water to boil.
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11
Meanwhile, lightly flour a clean, dry surface.
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12
Turn out the dough and push it together with your hands, but dont otherwise knead.
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13
Divide the dough in two, and roll each piece until it is about 1/2 inch thick.
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14
Use a plain dinner knife to cut 1-inch squares (or diamonds, or triangles, or rhomboids, or whatever).
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15
When the water boils, turn it down to a simmer, and add as many pieces of dough as will fit without crowding.
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16
They will soon rise to the surface of the simmering water.
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17
Cook them for 3 minutes, then scoop them out with a strainer or a slotted spoon and put them on a plate.
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18
Continue with another batch until all the dumplings are poached.
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19
At this point, they can be stored in an airtight container in the refrigerator for up to 3 days.
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20
Heat a large nonstick skillet and add about a tablespoon of butter.
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21
When it is melted, add as many dumplings as will comfortably fit in a single layer and sprinkle lightly with salt.
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22
Lower the heat to medium, and saute the dumplings on one side for 8 to 10 minutes, or until golden brown.
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23
Sprinkle with the sage and chives, and turn the dumplings over.
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24
Saute another 8 to 10 minutes, then transfer to a plate lined with paper towels.
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25
Serve as soon as possible.
