Potato Waffles......

This is not a new invention I am sure...but I never knew they existed....The are so good! It is a great way to use up your leftover mashed potatoes, and they can be topped with apple sauce or jelly....When I make potato pancakes I get grease splattering everywhere...these are great... very neat and tidy! They are crispy on the outside and soft and light and creamy on the inside....So delicious....

POTATO WAFFLES
with Sour Cream and Apple sauce


2 large (1 pound) baking potatoes, such as Idaho or russet, peeled and cut into 1-inch cubes, or any potatoes you might have, any leftover mashed potato will do.......
2 tablespoons unsalted butter
1/4 cup milk

1 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons unsalted butter, cut into 1/2-inch cubes, chilled

1/2 cup milk
1 large egg
4 teaspoons finely chopped fresh chives
4 strips of bacon fried crisp and minced..

1/2 cup sour cream
1 cup Chunky Apple Preserves, or applesauce

1. Place the potatoes in a medium saucepan and cover with lightly salted water. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender, 15 to 20 minutes. Drain well and transfer to a medium bowl. Using a potato masher, mash the potatoes with the butter, then mix in the milk. (You should have 2 cups of mashed potatoes.) Cool until tepid, but not cold....

2. Heat the waffle iron according to the manufacturers’ instructions.
 

3. In a bowl add the flour, baking powder, salt and pepper to combine. Add the butter and using a pastry blender mix until the butter is very finely chopped.  In a small bowl, whisk the milk and egg to combine. Add the bacon bits and chives or onion bits... Add the flour mixture to the mashed potatoes, alternating with the milk and egg mixture. Mix gently until smooth.
4. Grease the grids of the waffle iron lightly or spray heavily with cooking spray.. Place 2/3 cup of batter in the center of the waffle iron. Close the lid and bake until the waffle is crisp and brown, 4 to 6 minutes. Transfer to a warmed serving plate.
5. Serve immediately, topping each waffle with a dollop of sour cream and Chunky-Apple Preserves .

mash the potatoes....I used red and some Yukon gold and I didn't peel them...if I used russets I would have though.....

dry ingredients...the flour, baking powder and salt and pepper......

add the cold butter and using your pastry blender.....

mix until the butter is a fine crumb...if you are making alot of these you can use your food processor here....

since my chives are dead for the winter, I snipped some parsley up and put in a little bit of finely chopped onion...

mixed the egg up, then added the milk and fine onion...or chives and parsley and bacon.....

measure 2 cups of mashed potato....

add the dry mix and the egg mix alternately and mix well....

drop about 2/3 cup onto a hot well sprayed iron and......

press down.....as it cooks you will see the lid lift up as it rises...it is ok...they take about 5-7 minutes each...so worth the wait!

oh my! So Good! This is great for breakfast as well as dinner....Enjoy!

Cheers to Happy  !!