Potato Waffles with Rosemary-Garlic Oil
Submitted by tammy hinshaw
Potato waffles made from mashed russet potatoes, eggs, and flour cooked crisp on a waffle iron. Savory, golden, and perfect for brunch or as a side dish with rosemary-garlic oil.
YIELD
6 servingsPREP
25 minCOOK
10 minREADY
35 minThese aren’t your standard flour-and-buttermilk waffles. The batter starts with boiled russet potatoes mashed with olive oil, softened onion, and warm milk until smooth. Eggs and a quick flour-baking powder mix get folded in, and then the whole thing hits a hot waffle iron until the outside is brown and crisp while the inside stays creamy.
The potato water is the quiet hero here. Reserve it when you drain the potatoes and add just ¼ cup back in while mashing. That starchy liquid makes the batter silky without thinning it out.
Spread the batter almost to the edge of the grids so you get those crispy waffle corners. If the batter feels too thick, add a splash more potato water. Too thin, and you lose the contrast between crunchy exterior and soft, pillowy center.
Kitchen Tips
- Use russets specifically; they’re starchier and mash smoother than waxy potatoes
- Warm the milk in the skillet after cooking the onion to pick up every bit of flavor left behind
- Beat the eggs in vigorously so the batter gets enough lift to puff in the iron
- Season the potatoes generously before adding the flour; under-salted potato batter tastes flat
Variations
Ingredients
Directions
Peel, wash and cut the potatoes into uniform small pieces.
Put in a large pot with cold water to cover, salt well, and bring to a boil.
Then lower heat and cook until potatoes can be pierced easily with a fork; drain, reserving about ½ cup of potato water.
Transfer potatoes to a large mixing bowl.
While potatoes cook, heat olive oil and chopped onion in a small skillet over low heat just until onion softens a bit.
Pour oil and onion over drained potatoes. Add milk to still-warm skillet - just to take chill off - then pour milk over potatoes.
Using a fork, a potato masher or a rubber spatula, mash potatoes with oil and milk.
Add ¼ cup of warm potato water, reserving rest, and continue to mash until mixture is smooth.
Taste potatoes and season liberally with salt and freshly ground pepper.
Preheat waffle iron and finish batter by beating eggs into potatoes with a whisk or handheld mixer.
Whisk together flour and baking powder and fold into potato mixture with a rubber spatula.
Lightly butter or spray waffle iron grids.
(You can skip this step with well-seasoned or non-stick materials.) Scrape batter by half-cup measure onto hot iron, smoothing batter evenly almost to edge of grids.
Close iron and bake until brown and crisp.
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