Potato Waffles with Chives
Inspired by techniques from King Arthur Baking.
Crisp savoury waffles made from mashed potato and chives, best cooked straight away while the batter is at its lightest.
Always check the labels of the products you use.
Method
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Equipment
- medium bowl
- potato masher or fork
- 2 more bowls
- whisk or hand mixer
- rubber spatula
- waffle iron
- wire rack set in a baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 328 kcal |
| Protein | 10.7 g |
| Carbohydrate | 43.5 g |
| of which sugars | 5.1 g |
| of which free sugars | 0 g |
| Fat | 12.4 g |
| of which saturates | 7.1 g |
| Fibre | 2.4 g |
| Salt | 2.39 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 5 servings
Batter
- 320 g riced cooked potatoes or leftover mashed potato
- 6 g fine sea salt or table salt about 1 tsp
- 2 large eggs, separated
- 57 g butter (or 37 g vegetable oil)
- 450 ml buttermilk
- 180 g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 tbsp minced chives or spring onions (optional)
- 1
Heat. Heat the waffle iron and the oven to 93 °C with a wire rack set in a tray inside.
- 2
Mash. Mash and mix 319 g riced potatoes, 1 tsp salt, 2 egg yolks and 57 g butter (or 37 g oil) in a bowl until free of lumps, then beat in 450 ml buttermilk.
- 3
Mix. Whisk 180 g plain flour, 1 tsp baking powder, 1 tsp bicarbonate of soda and 3 tbsp chives in another bowl, add to the potato mixture and mix until just combined.
- 4
Whisk. Whisk 2 egg whites in a clean, grease-free bowl until stiff but not dry, then fold them in.
- 5
Cook. Cook the waffles straight away as the iron's instructions say, since this batter doesn't hold well, keeping finished waffles warm on the rack in the oven.
Storage
Leftover waffles can be frozen and reheated in a toaster. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
