Wash the potatoes, leaving on the skins, and cook them in lightly salted, boiling water for 20 minutes or until they are soft. Drain, and, when cool enough to handle, peel them. Pass them through a food mill into a bowl or simply mash them up with a fork. Add the olive oil, the pecorino cheese and season with salt and pepper.
Using your hands, form small log shapes, of about 6 cm (2½ in