Take mashed potato-entities and add a bit of salt, then flour until mixing produces something no longer sticky.  If you have very dry mashers adding an egg might be advisable.  Spice ’em up if you like (I added sauted and chopped spinach and grated hard cheese), form into balls with more flour, let chill for a bit to overnight.  Drop ’em into a bit pot of boiling, well salted water, cook until they float continuously.  Sauce, eat.