First of all peel and wash the potatoes and cut them into chunks; wash and dry the rosemary and separate the needles from the twigs (keep some of them aside for decoration).
Put potatoes and rosemary in a mixer and blend until you have a homogeneous mixture.
In a large bowl, mix the eggs, milk and oil together.
Separately, add flour, salt, pepper, yeast and cheeses, then incorporate the dry ingredients into the liquid ones.
Also add the potatoes and mix well.
Pour the mixture into the buttered and floured mold and decorate as desired with the rosemary set aside.
Bake in a preheated convection oven at 180 ° C and cook for about 40-45 minutes.
The potato plumcake is ready, at least let it cool before serving.
This recipe has already been read 169 times!