To begin, cook the potatoes. Place the unpeeled potatoes in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20-25 minutes. Drain and let them cool slightly until safe to handle. Peel the potatoes while still warm to make mashing easier.

Pass the peeled potatoes through a potato ricer or mash them thoroughly to avoid lumps. Spread the mashed potatoes out on a clean surface or a large bowl to cool completely. This step ensures the Schupfnudeln have a light, fluffy texture.

Once the mashed potatoes are completely cool, add the flour, egg, nutmeg, and salt. Mix gently with your hands until a dough forms. Be careful not to overwork the dough, as this can make the noodles dense. The dough should be soft but not sticky; add a small amount of flour if necessary.

Divide the dough into four portions. Roll each portion into a long rope about 1 cm (1/2 inch) thick. Cut the rope into 4-5 cm (1.5-2 inch) pieces. Roll each piece between your palms to form small, tapered noodles with pointed ends. Place the formed Schupfnudeln on a lightly floured surface.

Bring a large pot of salted water to a gentle boil. Working in batches, add the Schupfnudeln to the water. Cook until they float to the surface, then let them cook for an additional 1-2 minutes. Remove with a slotted spoon and transfer to a clean plate. Allow them to dry slightly.

Heat a large skillet over medium heat and add the butter. Once melted and sizzling, add the Schupfnudeln in a single layer. Fry until golden brown on all sides, turning occasionally. Work in batches if necessary to avoid overcrowding the pan.

While the Schupfnudeln fry, prepare any desired garnishes. Chop fresh parsley, crisp up bacon bits, or caramelize onions in a separate pan. These garnishes complement the rich, buttery flavour of the noodles beautifully.

Serve the Schupfnudeln hot, topped with your chosen garnishes. Arrange them on a platter or individual plates for a traditional presentation. For an authentic pairing, serve alongside sauerkraut, bratwurst, or a creamy mushroom sauce. Enhance the experience with a sprinkle of parsley or a squeeze of lemon for a fresh finish.