Wash the potatoes well, put them in a large pot, fill with lightly salted cold water.

Drain the potatoes and let them cool completely, then peel and mash them (I used the passatutto tomato mill), obtaining a very fine purée without lumps.

Season the purée with a generous pinch of salt, fresh ground pepper (optional), chopped parsley, and mint, then mix well all the ingredients.

Grease your hands with a little olive oil and take some dough one at a time, making oval cylinders the size of your thumb.

Fry them in plenty of hot oil, a few at a time, making sure they do not stick together, when they are golden, go out with a slotted spoon and dry the excess oil on absorbent paper.