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IMPORTANT: Cook the potatoes with the peel on several hours before making the 'šúľance'. The potatoes have to be cold when you will use them. I recommend cooking the potatoes in the morning for example than drain them and let it cool down.
Once your potatoes are cold, peel them and grate them on the fine grinder. You can also use a potato masher if you have one.
Dust some flour on your working surface, place the grated potatoes in the middle and add the flour, semolina, and pinch of salt. (also, add the egg yolks if using). Knead the dough until all ingredients are well combined.
Divide the dough into 2 parts. Take the first one and roll it out until you will get an approximately 1,5cm thick roll. Then cut the roll into 3cm long pieces. If they are still too thick roll them a bit more by using your palms.
Repeat with the second part of the dough.
Cook the 'šúľance' in a hot boiling and salty water. They will be cooked once they will come up to the surface.
Mix the ground poppy seeds with powdered sugar.
Place the cooked 'šúľance' into a bowl, pour over with melted butter, sprinkle with poppy seeds mixture on top and serve.