Mashed Potato Waffles Recipes

MASHED POTATO WAFFLES

Steps:

• Peel and wash potatoes. Cut into small, even pieces and put them in large pot of cold, well-salted water; bring to boil. Lower heat and cook until you can pierce potatoes easily with fork. Drain and reserve about half a cup of potato water. Transfer potatoes to large mixing bowl.
• Heat olive oil in small skillet over low heat and saute the chopped onion just until it softens a bit. Pour the oil and onions over the potatoes, then add the milk to the still-warm skillet -- just to take the chill off it. Pour the milk over the potatoes.
• Mash potatoes with oil and milk. Add a fourth cup of warm potato water, reserving the rest, and continue to mash until the mixture is smooth and looser than mashed potatoes you'd serve as a side dish. If it seems stiff, add more potato water, little by little, until you reach the desired consistency. Taste and season liberally with salt and pepper.
• Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200 degrees.
• Finish the batter by beating the eggs into the potatoes. Whisk together the flour and baking powder and fold them into the potatoes with a rubber spatula.
• Lightly butter or spray the grids of your waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
• Spoon out a half cup of batter (or the amount recommended by your waffle iron's manufacturer) onto the hot iron. Smooth the batter evenly almost to the edge of the grids with a metal spatula or wooden spoon. Close the lid and bake until brown and crisp. Serve the waffles immediately or keep them, in a single layer, on the rack in the oven while you make the rest of the batch. Top with basil or rosemary olive oil or butter.

POTATO WAFFLES

Steps:

• Melt butter in a skillet over medium heat.
• Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.
• Preheat a waffle iron according to manufacturer's instructions.
• Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.
• Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.

LEFTOVER MASHED POTATO WAFFLES

Steps:

• Heat a waffle maker. Mix the ingredients for the seasoning in a small bowl to combine. In a larger bowl, mix the mash with the milk, then add the flour, bicarb, ½ tsp salt and 1 tsp sugar. Fold in the spring onions and seasoning mix.
• Brush the waffle maker with a little melted butter. Spoon in half the batter and spread it out. Cook for 5 mins, or until golden and cooked through.
• Lift the waffle onto a plate using a fork or spatula, and loosely cover to keep warm. Brush the waffle maker with a little more melted butter and repeat the process with the remaining batter.
• Top the waffles with smoked salmon or bacon rashers, if using, and a fried or poached egg, as preferred. Season and serve with dollops of soured cream or crème fraîche, if you like.

BACON POTATO WAFFLES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, mashed potatoes, milk and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon., Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup or applesauce. Sprinkle with additional bacon if desired.