Mashed Potato Waffles
Serves 4 to 5
You can use up some leftover mashed potatoes in this recipe adapted from “Waffles: Sweet & Savory Recipes for Every Meal” by Tara Duggan (Weldon Owen, 2012). The potatoes add extra crispness — especially when you use a shallow waffle maker, rather than a Belgian-style one — but either works. Because they’re savory, these waffles are delicious with just applesauce and sour cream, or even some leftover gravy.
2 large eggs 2 cups buttermilk (or milk with a tablespoon of white vinegar) ½ cup unsalted butter, melted, or canola oil 1 cup mashed potatoes 1½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon kosher salt ¼ teaspoon freshly ground pepper Applesauce and sour cream, to serve
Instructions: Preheat a waffle iron. In a medium bowl, whisk together the eggs, buttermilk and butter. Gently mix in the potatoes.
In a large bowl, mix together the flour, baking powder, baking soda, salt and pepper. Make a well in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps.
Ladle the batter into the waffle maker, using ½ to ¾ cup of batter per batch, depending on the machine. Cook until the waffles are crisp and browned, 3 to 4 minutes. Serve right away with the applesauce and sour cream.
Per serving: 410 calories, 22 g fat (13 g saturated), 128 mg cholesterol, 742 mg sodium, 42 g carbohydrates, 1 g fiber, 11 g protein.