"Just reading about schlishkes brought tears to my eyes!!! Every now and then I humor myself by thinking I'd make them, cause they were such a part of my bubbe's repetoire, but, alas, I never have made them!!!"
If you don't want to get all messy with mashed potatoes and flour, and you don't mind cheating just a little, you can come up with a very close equivalent. Get a package of prepared gnocchi - I've found them in an unrefrigerated vacuum-packed bag in my local supermarket. Heat a pot of water to the boil, add salt and throw them in. While they're cooking, which won't take long, melt as much butter as your conscience will allow in a big saute pan and toss in a ton of breadcrumbs to soak up the butter and brown a bit. When the gnocchi are floating, drain them and put them into the buttered breadcrumbs, stirring gently to coat. If you like, you can put the whole mess into a buttered glass baking dish, covering with all the breadcrumbs that didn't stick to the gnocchi, and put it in the oven to let the top get browned just a bit.
While it's not bubbe's recipe, it will come pretty darned close.
Now - can somebody tell me what the heck was in my mother's grated potato balls that she used to serve with pot roast? I know there were, obviously, grated potatoes, along with sauteed onions and schmaltz, but there's gotta be more to it than that. I also know they were heavy and hearty and probably a heart-attack on a plate, but would love to have them once more.