Potato Waffles

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

Makes 4 to 5 (4 section) waffles, adapted from “Farm Journal’s Country Cookbook”

94 grams (2/3 cup or 160 ml) super fine brown rice flour
31 grams (3 tablespoons or 45 ml) potato starch
16 grams (2 tablespoons or 30 ml) tapioca starch
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) salt
2 eggs
1 cup (240 ml) milk, lactose-free or regular depending on your tolerance
1/3 cup (80 ml) canola oil
1 1/2 cups (360 ml) mashed potatoes, seasoned left-overs are perfect
1/4 teaspoon (1.25 ml) asafoetida or 1/4 cup (60 ml) chopped chives

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.

4 thoughts on “Potato Waffles

  1. Yummie! These look delicious – I was crazy about Bird Eye Potato Waffles as a kid but then I learned about healthy food and they lost their appeal. These bad boys seem much better and considerably less processed. I’m tempted to plug in my waffle iron right now 🙂

    • We had these waffles for dinner last night and they were so good I made them again this morning. They really are addictive.

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