Boil potatoes in their skins. Peel while hot, rinse, and mash.
Combine flour, baking powder and salt, and blend into the potatoes.
Add eggs, one at a time and beat lightly, resulting in a fairly stiff dough.
Turn dough out on a well floured board. Knead lightly. Divide in half, and shape each half into a long thin roll (“snake”), the thickness of a breakstick (3/4”).
In a large pot, boil salted water.
With a knife dipped in flour, cut ½" pieces from the snake and drop into the boiling water.
Without crowding pot, cook till they float, then cook about 10 more sec.
Remove with a slotted spoon and keep warm until all are cooked.