1. Peel and boil the Russet potatoes in salted water until they are tender, about 20-25 minutes. Drain the potatoes and let them cool slightly.

2. Using a potato masher or ricer, mash the potatoes until they are smooth and lump-free. Allow the mashed potatoes to cool completely to prevent the dough from becoming sticky.

3. In a large bowl, combine the mashed potatoes, all-purpose flour, egg, salt, and any optional seasonings (such as nutmeg or onion powder). Mix the ingredients until a smooth, slightly sticky dough forms.

4. Lightly flour your hands and gently roll the dough into small balls, about the size of a golf ball.

5. Bring a large pot of salted water to a gentle simmer. Carefully add the dumplings to the pot and cook for 10-15 minutes, or until they float to the surface.

6. Remove the cooked dumplings from the pot using a slotted spoon and serve them warm, with your choice of gravy, sauce, or sautéed onions.