Boil the potatoes, peel them, press through a potato ricer and let cool. Mix with flour, eggs, butter and a pinch of salt and knead into a firm dough. If the dough is too soft, add a little more flour. Let rest for about 30 minutes.
Shape into even rolls about 1.5 cm thick and 10 cm long. Fry in hot oil until golden, turning several times. Serve with stewed apples, jam or even tomato sauce.