Topped with cheese sauce, or creamed salmon, tuna or chicken, these waffles make a nice brunch or supper dish. They’re also a great way to use up leftover mashed potatoes. In the past, I used toast as a base for creamed salmon or tuna, but potato waffles are even better. When your teeth sink into these waffles it’s like biting into a crispy cloud with a light as air middle. The hint of onion contrasts perfectly with a creamy topping.
Prep tips. Mix up a batch of gluten-free flour and substitute 141 grams (5 ounces) of it for the brown rice flour, potato starch and tapioca starch in the waffle recipe. See below for the flour recipe. If you want to make this on a week night, prep the ingredients the night before. Mix the dry ingredients and leave them on the counter in a covered bowl. Blend the eggs, milk, oil, potatoes and seasoning in another bowl, then cover it with plastic and refrigerate it. Combine as directed in the recipe just before you’re ready to bake the waffles. You can also prepare a topping such as creamed salmon ahead of time and reheat it while the waffles are cooking.
Potato Waffles, adapted from Farm Journal’s Country Cookbook
Makes 4 to 5 (4 section) waffles
94 grams (2/3 cup) super fine brown rice flour
31 grams (3 tablespoons) potato starch
16 grams (2 tablespoons) tapioca starch
2 teaspoons baking powder
1 teaspoon salt
1 cup milk, lactose-free or regular depending on your tolerance
1/3 cup canola oil
1 1/2 cups mashed potatoes, seasoned left-overs are perfect
1/4 teaspoon asafoetida or 1/4 cup chives, chopped
Preheat a waffle iron according to the manufacturer’s directions.
Combine the brown rice flour, potato starch, tapioca, baking powder and salt in a medium bowl. Whisk until mixed. Put the eggs, milk, oil, potatoes and asafoetida or chives into a large bowl and beat with a rotary beater until the eggs and potatoes are blended. Add the dry ingredients and continue mixing with the rotary beater until the batter is smooth, with no lumps of flour remain. Thin the batter with a few tablespoons of milk or water if it’s too thick. It should be the consistency of pancake batter.
Allow 2/3 to 3/4 cup batter for each waffle, depending upon the size of your waffle iron. Bake each waffle until it stops steaming, about 3 to 4 minutes.
Gluten-free Flour Blend
600 grams (21 ounces) superfine brown rice flour
200 grams (7 ounces) potato starch
100 grams (3.5 ounces) tapioca flour
Mix the ingredients together in a stand mixer or whisk them together in a large bowl. Transfer the flour blend into a large glass jar or a plastic zip lock bag and store it in the fridge or freezer.