Cook until the potatoes are done.

Do not drain the water.

Take a potato masher and roughly mash the potatoes in the water.

(There will still be small lumps.

) Then add the butter and salt and pepper to taste.

Next, add the liquid—you need the combination of the milk and water because the milk gives the soup a creamy richness.

Bring the soup to a gentle bubbling simmer.

In a medium mixing bowl, mix together the flour and salt.

Make an indentation in the middle of the flour mixture and break the egg into it.

Using a fork, mix egg and flour mixture together until you have lumps about the size of grapes.

This is a fairly messy process, so feel free to use your hands to finish mixing and separating the lumps until they are the right size.

Drop the rivels into the soup and cook them until done, stirring occasionally, for about 10 minutes or so depending on their size.

If the soup is too thick, you can add additional milk.

Adjust the seasoning to taste before serving.