Roast potatoes, let cook and carve out the meat. Pass through a ricer. Let potatoes cool a little bit. Slowly add eggs and incorporate flour and salt. Work into a non-sticky dough. Add flour if needed. Roll into one inch dowel. Cut into half-inch pieces and freeze.
Blanch in boiling water and add to an oiled, hot sauté pan. Caramelize and cook until hot. Can add cream or any desired sauces.