This week! I have been catapulted from Sunday straight to Friday – and it’s suddenly Thanksgiving, which this year doesn’t fall until the middle of the month, which surely is still a ways away? No?
Are mashed potatoes part of your weekend plans? Make extra.
It’s never a problem here – there is no such thing as too many mashed potatoes. But these are good enough reason to make a batch – turkey dinner or not. Most waffles are sweet, and I don’t always want to load up on carbs doused in butter and sugar first thing in the morning. These are savoury – light and crisp and potato-ey, and my intention is to make a batch to serve under roast turkey, providing divots for all that gravy – like chicken and waffles, or an open-faced hot chicken sandwich.
Sadly, I don’t yet have a photo illustrating such – but I will upload one on Sunday, once the bird is on hand to complete the experience. I also have eggs Benny in mind: why settle for an English muffin when you could drape it all atop a crispy Parmesan mashed potato waffle? I ask you.
When you make these, resist the urge to open your waffle iron until it stops steaming like crazy and if it has a little “go!” light, it turns on – or off – or whatever it does to let you know your waffles are ready. If you’re premature and the waffle opens up along with the iron, just close it quick and all will be well. And make sure you have extra extra mashed potatoes on hand, in case you eat the whole pile before any make their way underneath your turkey.
I imagine these will make a suitable vehicle for all kinds of deliciousness. I just ate them on their own, fresh from the waffle iron, with butter. Nothing wrong with that.
Crispy Potato Waffles with Garlic & Parmesan
2 cups leftover mashed potatoes
2 large eggs
1/3 cup cream or milk
2 Tbsp. butter, melted
1-2 garlic cloves, crushed (or a few of roasted garlic)
salt and pepper, to taste
1/2 cup freshly grated Parmesan cheese
1/2 cup all-purpose flour
1/4 tsp. baking powder
In a large bowl, mix together the mashed potatoes, eggs, cream, butter, garlic and some salt and pepper until well blended and smooth. Stir in the Parmesan cheese.
Add the flour and baking powder and stir just until combined. Preheat your waffle iron and spray it with nonstick spray; cook a large spoonful of batter at a time, and leave it until it stops steaming – cook until deep golden and crisp. Serve warm, topped with turkey and gravy or poached eggs and hollandaise. Or eat them straight up, with butter.
Makes about 8 waffles.
October 11 2013 07:23 pm | breakfast