Cook potatoes in water until tender, cover and refrigerator for 4-6 hours.
Remove from refrigerator and mash thoroughly. Combine with remaining ingredients and mix well. (Mixture should form a firm but light paste.)
Scoop the mixture to desired size and roll into a ball.
Cook in simmering salted water for 15 minutes. Remove and drain well.
Serve hot with roasted meat and gravy!