Easy potato waffles (using a waffle iron)
This recipe couldn't be easier, more natural and healthy. The trick is not to overfill the waffle iron.
The quantities here are perfect for a J.M. Posner Belgian Waffle Maker
- Using a spray or an oiled kitchen paper, coat both surfaces of the waffle iron with a very thin film of oil before switching on the iron.
- Turn on the waffle iron and allow to get to temperature (normally the green light comes on)
- If the potatoes are very wet, press them into a sieve to release any excess water. This is especially necessary if using defrosted frozen boiled potatoes.
- Add a pinch of salt to the potato mix
- Place the cooked boiled potato in the centre of the iron and close firmly to squish the potato evenly over the iron.
- Cook for 15 to 18 minutes or until golden and crispy.
Drop a knob of butter onto the top of the waffle for the last few minutes of cooking.
From the experiments I have carried out, mashing the potatoes beforehand is not necessary and actually makes more of a mess, especially if the mix is rather liquid.
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