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This recipe is from Penn Appetite- Though, I don't know you can make them as good as your mothers!
4 medium sized baking potatoes, peeled, boiled and mashed.
2 cups flour
Bread crumbs (1.5 cups)/stale or hard bread rolls to make bread crumbs
Mix potatoes, flour, and egg and add water to make a workable dough.
Knead the dough. If it is too loose, add some flour; if too stiff add more water.
Put aside dough and cut a handful from the mound of dough.
Roll the handful of dough on a large (preferably wooden) cutting board and roll it as thin as your pointer finger
Chop dough into 1”-1.5” pieces
Boil water in a large pot and add 1 Tbsp of salt
When water is boiling, add the cut pieces of dough and mix gently
Continue cutting, rolling, and chopping the dough until the entire mound is done
Add all to boiling water and gently mix
Boil for 1 hour
Pour contents of pot into large strainer and run cold water on the cooked dough
Take plain bread crumbs (or grated bread rolls) and brown in oil on low flame in large frying pan
When dough is dry in strainer add it to golden brown bread crumbs in frying pan and mix well
Taste and add some salt if needed
Remove from pan onto plate, and enjoy!