Boil 1 lb. of potatoes: skin and mash them while they are still very hot, mixing in a tablespoonful of soft white breadcrumbs and season to taste.
Beat the mixture with, if necessary, a little hot water, to make a firm, smooth paste.
Make potato balls about the size of an egg, rolling them in flour or potato-flour.
Drop them into a pan full of salted boiling water.
Drain them when they are cooked.
Serve with a white sauce, or with tomato sauce.