Dammit, my internet is screwy, sorry for the double post.
To salvage this I might also add the German tater bun, Kartoffelknödl. Those are used as side dish for meat dishes with good gravy, with the most commonly known example being the Bavarian Schweinsbraten. (There's loads of other dishes though.)
Basically, it's a mix of mashed and grated taters shaped into a sphere with croutons inside, simmered in salt water and served with buttered roasted bread crumbs on top. Quite delish, with a distinct squishy-elastic texture and the good old tater taste. Too lazy for pics though, it's just a side dish, no matter how delicious.
However, I'm feeling peckish, so...
Marillenknödel/
Zwetschgenknödel. The ancient Hungarians/Bohemians/Austrians/Bavarians/etc rightfully thought croutons were boring and substituted sugared fruit (plum, apricots) instead. The mix between slightly salty tater shell and delicious sweet and tangy fruit core is just sublime. Obviously they're eaten by themselves, often with just a bit of powdered sugar, cinnamon and/or melted butter on them - rarely even once again roasted buttered bead crumbs.
Good stuff. A bitch to make for singles like me, but the perfect homecoming food. Mothers and grandmothers can somehow endure the fiddly cooking process better, who'd have thought.
Poll
