Maluns are prepared from boiled potatoes (usually one day before cooking), peeled and grated, then mixed with some flour in proportions varying according to the recipe.

The resulting mixture is then slowly fried in butter and stirred constantly until it forms small golden balls or crumbs.

[2] The writer and journalist Hanns U. Christen [de] recommends, in his book Das Kochbuch aus der Schweiz, to cook Maluns at least twice before offering them to guests.

Maluns are usually served as a main dish as they provide a rich meal even without the addition of meat.

[3] Potatoes (as well as maize) were introduced in the Grisons by Johann Gubert Rudolf von Salis in the 18th century, at Marschlins Castle, which is located in the vicinity of Landquart.