Peel potatoes, boil and let cool.
Add potato flour; mash and mix well.
Add the eggs, one by one, and season with salt.
This should give a doughlike mass.
Form orange-size balls, incorporating in the center of each 4 or 5 croutons.
Boil in large pot of strongly boiling salted water.
The boules will rise when ready.
Serve with pot roast or any goulash.