Place in large kettle; add bay leaves and enough water to cover.
Bring to a boil, cooking until potatoes are soft, about 15 minutes.
Meanwhile, mix flour, salt, and water to form a soft dough.
Knead slightly, adding more flour as necessary to make dough manageable.
Roll dough out flat and cut knephlas with a pizza cutter, or form ropes of dough about as thick as your thumb, press flat, and snip off short pieces with kitchen scissors.
Once potatoes are cooked, stir in knephlas; boil 5 minutes.
You may need to add more water.
Knephlas should float when done.
Add milk and heat until warm.
Fry chopped onion in butter until golden brown; do not overcook.
