Simmer the potatoes in enough salted water in a pot for about 40 minutes until soft. Then drain, peel and mash or press through a potato ricer. Leave to cool slightly.

Add the remaining ingredients for the dough to the potato mixture and knead until smooth. Roll the dough into small noodles with floured hands.

Bring a large pot of salted water to the boil. Lower the heat so that the water no longer boils. Carefully drop in the potato noodles and simmer for about 5-7 minutes until they float to the top. Remove with a slotted spoon and drain.

Melt the vegan butter in a large frying pan over a medium heat. Add the poppy seeds (and optionally a dash of rum) and toss the noodles in it. Serve the poppy seed noodles with a good dusting of icing sugar.