2 cups leftover mashed potatoes 1/4 cup buttermilk 2 large eggs 4 tablespoons ( 3-4 sage leaves, minced 2 tablespoons chopped chives
1/4 cup buttermilk
2 large eggs
4 tablespoons (1/2 stick) unsalted butter
3-4 sage leaves, minced
2 tablespoons chopped chives
1/2 teaspoon baking powder
1/4 teaspoon baking soda salt and pepper
salt and pepper
In another bowl, whisk together the flour, baking soda and baking powder and stir until just combined. If using any other ingredients, like grated cheese, add here to the dry ingredients. Gently fold dry ingredients into wet ingredients and stir until just combined. Do not overmix.
Preheat waffle iron according to manufacturer’s instructions. When ready, scoop and spread the batter onto the waffle iron and cook to your preference. Repeat with the remaining batter. The batter should make about 4-5 full-sized waffles. Tear into fourths for sandwiches or finger food. If preparing ahead of time, toast waffles in toaster oven or in a conventional oven immediately before eating for about 8 minutes at 225-degrees.
Updated: February 23, 2014 6:14AM
The exact history of the chicken and waffle pairing is unknown, but after centuries of collaborating as a beloved American icon, this duo reigns as the most revolutionary waffle innovation of all time.
While the chicken and waffle pairing throws a spotlight on an enticing joining of flavors, two separate and independent foods lay there disconnected. Wouldn’t it be more convenient — and innovative — if the two ingredients were combined? It’s sort of an impossible feat to intertwine fried chicken and a waffle, but it’s not impossible to meld the waffle to a different classic American food — the favorite, of course, being mashed potatoes.
The mashed potato waffle is ingenious, and it’s strange that this recipe for twin power isn’t more popular considering that its potato pancake brethren gets a lot of positive recognition. But unlike the potato pancake, which is fried and can often be greasy, the potato waffle is browned to a crisp in the waffle iron. It is dense but surprisingly light and, of course, virtually grease-free, giving it a leg-up in the battle between the potato pancake and waffle.
Perhaps the most enticing characteristic of the mashed potato waffle is its ability to transition from breakfast to supper with ease. Like chicken and waffles, it might be best served as a brunch food; but two small, crispy waffles taste divine when sandwiching your favorite breakfast sandwich. And they’re just as tasty when sopping up the gravy to a pot roast at supper time.
That isn’t to say that the mashed potato waffle doesn’t have other alluring characteristics, one of which happens to be the ingredient list. Prepared mashed potatoes top the list, so if you have a leftover bowl sitting in the fridge, then whipping up a batch of these waffles the next morning comes with ease and speed.
There is a caveat with this attribute, though. Be sure to use mashed potatoes that taste good the first time around, not just potatoes that are boiled and mashed. That means the potatoes should already have butter, cream, herbs, garlic or any of your favorite additives to make mashed potatoes taste the way you like them in them already.
Another attribute of the mashed potato waffle is that may change the way you eat waffles forever. If you’re already a proponent for the chicken and waffle medley, then think about this: wouldn’t they be even better if you could combine the age-old tradition of chicken and mashed potatoes with the iconic chicken and waffle?