Cook potatoes in peels, in salted water. Drain, peel, and mash. Cool to room temperature.

In a large bowl or mixer, combine potatoes, challah and flour, and knead to form a smooth dough.

Fill a 16-quart pot with water and bring to a boil. Prepare two large roaster pans.

In a separate frying pan, toast bread crumbs in oil until browned. Divide among the prepared roasters.

On a floured board, roll out dough into long ropes a quarter inch wide. Cut dough into one-inch pieces and drop into boiling water. Boil for 10 minutes until shlishkes float to the top. Continue to cook for five minutes longer. Drain and toss into toasted bread crumbs. Reheat in tightly covered pans.