Mashed Potato Waffles Recipes

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.

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.

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.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and set aside until cool enough to handle.
• Preheat a nonstick waffle iron for medium heat according to manufacturer's instructions.
• Scoop potato flesh into a large bowl with butter, milk, salt, onion powder, garlic powder, and pepper; mash until creamy. Stir in Cheddar cheese until evenly distributed. Discard potato skins.
• Place some potato mixture in the preheated waffle iron; do not cover the entire surface. Close the iron and the batter will spread out. Cook until brown and crispy, about 5 minutes. Repeat with remaining batter.

Steps:

• Beat flour into potato (I used electric handwhisk).
• beat in egg.
• gradually beat in milk.
• season quite heavily.
• In my machine I used just under a cup of the batter and vaguely spread across the preheated plate before closing and cooking at quite a high heat for about 4 minutes.
• Keep warm while you cook the remainder.