Prepare the Kneidlach
In a large bowl, mash the cooked potatoes until no lumps remain.
In a frying pan, heat enough oil to cover the bottom of your frying pan. Scoop some of the mashed potatoes into the pan and flatten with a spatula. Fry until the bottom is golden, 4–5 minutes.
Turn over (it doesn’t have to flip over whole) and fry on the other side mixing from time to time until more or less golden on all sides.
Remove the fried mashed potatoes from the pan and transfer into a medium bowl. Continue to fry the rest of the mashed potatoes in the same manner. Let cool slightly.
Add the eggs and salt to the potatoes and combine until a slightly sticky mixture is formed.
With damp hands, form small balls and cook in boiling water or soup for about 15 minutes.
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Was a big hit with the family. Five star
Freezing options Can these be frozen in advance?
I would say yes. But potatoes are kinda funny creatures, so I would reheat them straight from the freezer into an oven and then add to soup or they might be watery.