John Myers
Ingredients for 6 servings:
- 750 g potatoes, mainly waxy
- salt water
- 50 g butter or margarine, soft
- 4 eggs
- 375 g low-fat curd cheese
- 150 g flour
- 1 tsp salt
- possibly nutmeg
- Oil for frying
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
as a side dish, snack or starter
Boil the potatoes in salted water for about 20 minutes. Drain, rinse, and peel off the skins. While still hot, press them through a potato ricer and let cool (so you can prepare them a day in advance). Whisk together the fat and eggs until creamy. One after the other, stir in the quark, flour, potatoes, and 1-2 teaspoons of salt, perhaps a pinch of nutmeg (to taste). Preheat the waffle iron and brush with a little oil. Pour about 2 tablespoons of potato batter into the waffle iron and bake the waffles one at a time until golden brown. I put the finished waffles in the oven at about 100°C until all the batter is used up. Tastes great as a side dish with potatoes or as a starter with salmon and a herb or horseradish dip.
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