Savory Mashed Potato Waffles Recipe - The Nibble Webzine Of Food Adventures Savory Mashed Potato Waffles Recipe
 
 
 
 
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FOOD FUN: Savory Mashed Potato Waffles Recipe

Mashed Potato Waffles Recipe
[1] Turn leftover mashed potatoes into waffles for breakfast or brunch (photo © Idaho Potato Commission).

Pineapple Jalapeno Salsa
[2] Top the waffles with salsa, syrup or this pineapple-jalapeno salsa recipe from Whole Foods Markets (photo © Whole Foods).

 

What to do with leftover mashed potatoes? You can heat them up, make Shepherd’s Pie, or whip up these Mashed Potato Waffles for breakfast or brunch.

This recipe, from the Idaho Potato Commission, was This was created as a vegan recipe. We used conventional buttermilk (homemade!), cheese and eggs. could be sweet instead of savory, but savory waffles with garlic, cheese and scallions are a nice change of pace. It can also be used with mashed sweet potatoes.

We served them with a side of Applegate sausage, and a baby arugula and spinach salad with balsamic vinaigrette.
 
RECIPE: MASHED POTATO WAFFLES

Ingredients

  • 2 tablespoons vegetable oil
  • 1/4 cup vegan buttermilk (see Step 1) or regular buttermilk
  • 2 egg replacers* or two large eggs
  • 2-1/2 cups leftover mashed potatoes†
  • 3 tablespoons chopped scallions or chives (omit if your mashed potatoes already have herbs or onions)
  • ½ cup shredded vegan or regular cheddar cheese
  • Optional: 1 teaspoon garlic powder†
  • 1 cup all-purpose or gluten free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Salt and pepper to taste
  • Optional: vegan or regular breakfast meat
  •  
    For The Garnish

  • Vegan or regular sour cream
  • Chopped chives, scallions, parsley
  •  
    Optional Condiments

  • Chutney
  • Maple syrup
  • Salsa
  •  
    Preparation

    1. MAKE the vegan buttermilk. Combine ¼ cup non-dairy milk with ¼ teaspoon lemon juice; allow to sit for 15 minutes.

    2. PREHEAT the waffle maker and grease it with cooking spray.

    3. WHISK together the oil, vegan buttermilk and egg replacer, in a large bowl. Stir in the mashed potatoes, scallions and cheese until well-combined. Season with salt, pepper and garlic powder, if using.

    4. WHISK together in a small bowl the baking powder and baking soda. Fold the flour mixture into the potato mixture until well-combined.

    5. SCOOP 1/2 to 2/3 cup of the mixture (depending on the size of your waffle maker) into the prepared waffle maker, spreading it into an even layer. The potato mixture will not spread or expand as much as a regular waffle, so take care to spread it evenly.) Close the lid and let the waffle bake until golden brown.
    6. REPEAT with the remaining potato mixture. NOTE: If the waffle is too wet, add more flour to the mixture, 1 tablespoon at a time until you get a doughy consistency.

    7. TOP the waffles with vegan sour cream, garnish and serve.

     
    _____________________

    *The Idaho Potato Commission recommends Follow Your Heart Vegan Egg. You can also use EnerG or make your own: For the equivalent of one egg, combine 1 tablespoon ground chia/flax seed mixed with 2 tablespoons of warm water. Allow to thicken.

    †If your mashed potatoes are plain, add in 1 teaspoon powdered garlic as well as salt and pepper, to taste.
      

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