Potato Waffles
Here's a quick and delicious way to use up those leftover mashed potatoes. You WILL need a waffle iron. These are basically potato pancakes (a.k.a. latkes) but without all the greasy clean-up and calories from pan-frying. I usually serve them with fish or chicken and sauteed apples.
Here's a quick and delicious way to use up those leftover mashed potatoes. You WILL need a waffle iron. These are basically potato pancakes (a.k.a. latkes) but without all the greasy clean-up and calories from pan-frying. I usually serve them with fish or chicken and sauteed apples.
- Carbohydrate 35.2026295105778 g
- Cholesterol 19.8015625065405 mg
- Fat 6.98184474328667 g
- Fiber 1.86553770471071 g
- Protein 5.02354960300268 g
- Saturated Fat 4.26042850917663 g
- Serving Size 1 1 serving (191g)
- Sodium 521.904715078517 mg
- Sugar 33.3370918058671 g
- Trans Fat 0.624578509819496 g
- Calories 222 calories
Step-by-step
- 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.
When leftover starches sit in the refrigerator for two days, they undergo retrogradation, forming a firmer, less pliable texture that actually benefits high-heat transformation rather than standard reheating. Utilizing a waffle iron bypasses the deep skillets and constant flipping required by traditional pan-fried cakes while ensuring direct thermal contact creates a continuous crust across the entire surface area. Because the machinery applies pressure from both top and bottom simultaneously, moisture escapes efficiently as steam, leaving behind a rigid exterior that securely houses the tender interior without requiring excessive fats.
Sautéing the aromatics beforehand in two tablespoons of butter softens the raw sulfur compounds in the chopped onions and mellows the allicin in the minced garlic so they integrate smoothly into the heavy potato matrix. Preheating the appliance thoroughly to medium-high heat prevents the batter from sticking to the grids, while brushing the cast plates lightly with neutral oil provides extra insurance if your model lacks a pristine non-stick coating. When adjusting portions up or down, maintain the ratio of one large egg per two cups of dense starch to ensure the structural protein coagulates firmly during the three to five minute cooking cycle.
