Wash the potatoes, boil them in salted water (1 teaspoon salt), ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain, peel and press through the potato press. Add milk (75 ml), butter (25 g), flour (38 g), baking powder (½ teaspoon), 1 egg, freshly grated horseradish (1 teaspoon) and salt (½ teaspoon) and work everything into a thick waffle batter. Heat the waffle iron (here: Belgian waffle iron), brush with sunflower oil, pour in half of the batter and bake 2 yellow-brown potato waffles. Do the same with the second half.