Mix well until it sticks together and forms a nice bread dough. You may need to add a little more flour depending on the moisture of the mashed potatoes. You don’t want the dough to be too dry, but you need to be able to roll it out without it sticking to the rolling pin. Let dough rise again.

Divide dough into two parts. Roll out to about ½” thick. Cut into strips about 1 inch x 8 inches long. Take each strip and gently (they will stretch easily) tie in an overhand knot (the first part of tying your shoe).

Place on a greased cookie sheet and let rise again. When they are about doubled in size, bake at 400 degrees for 10 minutes. Watch closely so they don’t burn.

Remove from pan to cooling rack. Once they are cooled, you can frost them.

Mix orange juice and powdered sugar until the right consistency for a spreadable frosting. You may need to add more sugar or juice depending on your likes. Drizzle over the knots.

These are best fresh the day you bake them. They also freeze very well – although it’s best to freeze before you frost them.