Boil the potatoes as they are, then peel them and put them in a bowl. Mash them, add the bread flour and salt, and mix with a rubber spatula. (Mix until it's crumbly.)
Place on your countertop, and knead lightly by hand until it is no longer powdery.
Roll into small rounds, and press the back of a fork into each one to make indents. This is easier to do if you sprinkle some bread flour onto the dough and fork first.
Boil them in salt water until they start to rise to the surface. Drain them in a sieve.
Story Behind this Recipe
I didn't want them to turn out like dumplings, so I didn't use much flour. They are soft and a little difficult to work with, but the low flour content is what makes them so tasty.
They don't contain much flour, so they will dissolve if you over-boil them. Remove them from the water as soon as they have boiled. User ryusachi says it is fine to freeze them, and user witch cake mix says they will keep in the fridge in oil for three days.