Warm the milk lukewarm, crumble in the yeast and stir with the sugar until smooth. Then cover and let rise for 20 minutes in a warm place.
Peel the potatoes and cook them in salted water for about 15-20 minutes. Drain the water and let the potatoes evaporate briefly. Then press through a press or chop with a pounder (potatoes should still be hot).
Heat the butter in a saucepan and let it brown lightly. Then add the crème légère, eggs and the mashed potatoes to the milk and mix everything into a batter. Add enough flour to make the dough thick and thick. Cover the bowl and let the dough rise in a warm place for another 20 minutes. Finally stir the dough again and lightly salt it.
Bake the batter in a lightly greased waffle iron over medium heat to make golden yellow waffles.
Mix the crème fraîche with the lime juice and dill. Season to taste with salt, pepper and sugar.
Arrange the potato waffles together with the smoked salmon slices and add some dip.