Mashed Potato and Cheddar Waffles

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  • Complexity: medium
  • Prep: 20 min
  • Cook: 20 min
  • Ready in: 40 min (=10 min standing time)
  • Srv: 4
  • Cal: 320
  • By: WA Potatoes
Mashed Potato and Cheddar Waffles

Ingredients

  • Mashed Potatoes:
  • 1/2 cup Dehydrated Potato Flakes
  • 1 1/2 tsp butter
  • 1/4 tsp salt
  • 2 tbsp milk
  • Waffles:
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp each salt and pepper
  • 1 egg
  • 1/2 cup buttermilk
  • 2 tbsp butter, melted
  • 1/3 cup shredded aged Cheddar cheese
  • 1 tbsp finely chopped fresh chives
  • Poached Eggs:
  • 1 tbsp vinegar
  • 4 eggs
  • 1 tbsp finely chopped fresh chives

Directions

  1. Mashed Potatoes: In saucepan, bring 1/2 cup water, butter and salt to boil; remove from heat. Stir in dehydrated potato flakes and milk; set aside.

  2. Waffles: In large bowl, whisk together flour, baking powder, baking soda, salt and pepper; set aside. In separate bowl, whisk together egg, buttermilk and melted butter until blended. Whisk in mashed potatoes until smooth.

  3. Stir mashed potato mixture into flour mixture (do not overmix). Fold in Cheddar and chives; let stand for 10 minutes.

  4. Ladle 1/2 cup batter into waffle iron. Close lid; cook for 2 to 3 minutes or until waffles are golden and crispy. Repeat with remaining batter. Keep waffles warm in oven.

  5. Poached Eggs: Meanwhile, pour enough water into saucepan to come 3 inches up side; heat until water is simmering gently. Stir in vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon. Drain well on paper towel.

  6. Serve poached eggs on waffles and sprinkle with chives.

    Tip: Alternatively, serve waffles with fried eggs or just a dollop of sour cream or yogurt.

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