German potato balls

For serving, fill a 12-inch skillet — we use one of those plug-in skillets so we don’t take up a burner — with a single layer of room temp potato balls, leaving enough space to comfortably stir and rotate the balls. Add the butter and ½ teaspoon salt. Cook on medium-low until warmed through, regularly rotating with a wooden spoon, about 10 minutes. The balls should get warm and butter-coated first on the low heat, and then increase the heat to just below medium and allow a beautiful golden-brown crust to form, again, regularly rotating them for even cooking. When you have a steaming skillet of golden-brown spheres, 15 to 20 minutes, they’re ready to serve.