Can You Waffle Mashed Potatoes?

waffled-mashed-potatoes

Yes, you can! We always celebrate the weekend by making and enjoying a leisurely Saturday “Special Breakfast” Sometimes that translates into breakfast at our local coffee shop and sometimes we make a full-on skillet breakfast with hash, juice and toast. Most often, it’s waffles or pancakes because, well…apparently my children are carb-a-holics, and of course, waffle-making is a survival skill. But aside from occasionally trying a variation like corn cakes with bits of onion and pepper, or whipping up a strawberry balsamic sauce to top it with, even waffles and pancakes can get boring.

But not mashed potato waffles! Not boring at all! Also, it uses up leftovers (win!) and didn’t muck up the waffle iron or burn like mad like when we made chocolate chip waffles. Make sure you start with mashed potatoes that have some heft to them. You don’t want to use watery potatoes or a thin mixture – you want some substance to help form the crust and keep your waffle firm and crispy.

Waffled Mashed Potatoes

4 cups leftover smashed or mashed potatoes
1 onion chopped fine – about one cup
1 large baking potato shredded – about 2 cups
1 – 4 cloves of garlic depending on taste, minced
1 egg
1/2 cup AP flour or gluten free substitute
milk to thin if necessary

Set your waffle iron to high and let it pre-heat while you prepare your potatoes. Shred the potatoes and chop the onion, then place in a microwaveable bowl and steam for about 4 minutes. To the potatoes, add the egg and flour and mix thoroughly. Add steamed veggies and minced garlic to the mix, adding milk if necessary to achieve a chunky, but spreadable mash.

Really, you can add whatever you like that you’re willing to get on your waffle iron. Cheese could be good. Green onions, bacon bits…you could do a whole loaded potato waffle! Just don’t go overboard with the liquids – see pictures above for a visual of the consistency you want in your batter.

Coat your waffle iron with spray or melted fat (we use melted Earth Balance which remarkably leaves less residue than plain vegetable oil) and then lay down your mash – spread it with a spatula or other utensil. Fill the grate, but don’t overdo it – you need to get the contact between the plates for the waffle to get the maximum in crispy. We used this double-sided waffle iron to get twice as much wafflage at a time – at less than $60, it’s way cheaper than some of the double waffle-irons out there.

Close your iron and get your patience on – it’s going to take 8-10 minutes for the steam to cease and the crisp to settle in.

When there is no more steam coming from your iron, take a peek to see if you’ve achieved the color and crispiness you desire. We like ours dark brown on the outside which leaves them steamy and still recognizably mashed potatoes on the inside. The small bits of shredded potato and the onion crisp up into little bits of hash brown on the edges of the waffle and the creamy potato, garlic and onion on the inside practically melts in your mouth – so good!  Top with melted butter and chives, or applesauce, or hey, add a whole ‘nother meal up on top – you’re already breaking the rules. Dig in and enjoy.

We’d love to hear about and see pictures of your version of breakfast heaven!

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