- 250 g potatoes
- 4 eggs
- 5 tbsp. heavy cream
- 2 tbsp. low fat quark
- 30 g Küchenmeister Durum Wheat Semolina
- 100 g Küchenmeister Wheat Flour T405
- 1 tbsp. fresh majoram
- Oil for frying
Cook the potatoes in salted water until soft and then peel. Press the still warm potatoes through a potato press, or mash with a potato masher. Add in the eggs, heavy cream, semolina, and flour, and mix well. Season with salt and pepper. Stir in the chopped fresh marjoram.
Leave the waffle batter for 20 minutes, so the semolina can swell. Brush a hot waffle iron with oil, and then bake the waffles one at a time until golden brown.