MASHED POTATO WAFFLES

Mashed Potato Waffles image

Provided by Moira Hodgson

Time 30m

Yield About 6 6 1/2-inch round waffles

Number Of Ingredients 8

Previous Next

Ingredients

2 russet potatoes (total weight about 1 1/4 pounds)
1/4 cup extra-virgin olive oil
1 small onion, peeled and finely chopped
2/3 cup milk
Salt and freshly ground pepper to taste
2 large eggs
1 cup all-purpose flour
2 teaspoons double-acting baking powder

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.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 12 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 393 milligrams, Sugar 2 grams, TransFat 0 grams