Boil the peeled potatoes in bubbling salted water until soft, about 15-18 minutes. Pass through a sieve and mix with sugar, flour, lukewarm butter, eggs and a little salt to form a smooth dough. Form into small crescents or croissants. Heat enough oil in a deep pan and fry the croissants in hot oil until golden brown. Take them out and let them drain well. Mix powdered sugar and cinnamon powder, sprinkle over the croissants and leave to cool. If necessary, sprinkle again with cinnamon sugar before serving.
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