Selma's Potato Dumplings

4-6 medium potatoes, mashed (can us leftovers)
1 small loaf wheat bread (homemade is best)
1 cup flour, divided
Salt
Milk
2 eggs, beaten

1. In a large bowl, tear bread as if you're making stuffing.
2. Add beaten eggs, 3/4 c flour and a little milk just to moisten bread. You don't want it soaked, just a little more than damp.
3. Add mashed potatoes and mix together until mixture holds together so you can make balls. It should feel damp.
4. Make into balls about 2-1/2 inches in diameter and roll into remaining flour.
5. Place in boiling salted water until dumplings float on top, cook 2 minutes longer. They should not be doughy inside.