For the potato spaetzle, peel and boil the potatoes. Then mash them well with a potato masher.
Add buttermilk, eggs, and oil and season with salt and nutmeg. Beat with flour to form a dough. Bring pot with salted water to boil.
Let the dough rest for 10 minutes and whisk again. Then pass the spaetzle through a spaetzle strainer and boil 1 time.
Strain the Erdäpfelspätzle and season with butter flakes, salt, pepper to taste and serve.