Potato Waffles

Filed under: Breakfast, Breakfast - Waffles.

A rich, filling dish... perfect for a winter morning.

2 medium (about 13 oz) Yukon gold potatoes
1 1/2 teaspoons salt, plus more for saucepan
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3 eggs, separated
2 cups nonfat buttermilk
8 tablespoons butter, melted.

1. Peel potatoes, and cut each into eighths. Place in a medium saucepan of cold salted water. Bring to a boil, and simmer until potatoes are very tender, about 8 minutes. Drain, and set aside in a bowl to cool. Mash into course pieces with a fork or pastry cutter.
2. Heat the waffle iron. In a large bowl, sift together all-purpose flour, sugar, baking soda, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together the egg yolks, buttermilk, and butter. Pour into the dry ingredients, and stir briefly, until just combined. Stir in the potatoes.
4. In another medium bowl, beat egg whites until stiff but not dry. Fold into the batter.
5. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake 5 to 6 minutes until no steam emerges from the waffle iron.
6. Transfer waffles to a baking sheet; place in oven set to low heat, about 200, while using remaining batter. Serve warm.
Note: We serve these with three steamed asparagus stalks, a poached egg and a zesty cheddar cheese sauce over all. A dash of paprika completes the presentation. ENJOY!

Recipe Summary:
Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes

Other recipes by By the Side of the Road:
Eggs Benedict 'a La Janice'
Gingerbread Pancakes
Lemon Meltaway Cookies
Almond Thumbprint Cookies

Recipe Provided By:
By the Side of the Road
Harrisonburg, VA

Harrisonburg Bed and Breakfast Inns