Hearty Waffle Mix: Spring Recipe Nr. 1

Hearty herb waffle with truffled mashed potatoes and ‘Frankfurt Green Sauce’

As the first hearty topping recipe in our recipe blog for our unique waffle baking mixes, we deliberately chose a classic from our home in Frankfurt, albeit with a small “GOOSE upgrade”: Our ‘Grüne Sauce’ with truffled mashed potato, boiled eggs and especially delicious with a few sticks of fresh green asparagus! Enjoy our herbal waffles!

We are looking forward to your feedback and especially to YOUR recipe ideas, improvements and suggestions!


  • 1kg floury potatoes

  • 300ml milk

  • 2 tbsp truffle oil

  • 100g butter 

  • salt and (freshly ground) pepper

  • 4 tbsp whipped cream


  • 400g fresh mixed herbs for ‘Frankfurt Green Sauce’

  • 200g sour cream, 10% fat

  • 1kg natural yoghurt, 2.8% fat

  • 1 tsp sugar

  • 1 tsp (heaped) mustard

  • 1 tsp (heaped) salt

  • 6 boiled eggs


  • The mashed potatoes: 
    Peel the potatoes and cut them into pieces, cook them, drain and let them evaporate.
    Boil the milk and the truffle oil in a saucepan, add the potatoes and mash until smooth. Season to taste with the truffle oil, salt and pepper and keep covered warm. Just before serving, fold in the whipped cream. If you like, you can refine the puree with a dash of white wine.

  • The green sauce (‘Grüne Sauce’):

    Select the fresh herbal mixture “Frankfurter Green Sauce”, wash and remove the coarse stems. Put the sour cream, salt, mustard and sugar into a kitchen blender with chopper and mix finely.

    Pour into a bowl, add the yoghurt. Stir well, cut the eggs in half and add to the green sauce.

Goes well with

  • glazed green asparagus, rosé pepper and fresh parmesan cheese