Yup, I put potatoes in my waffle maker. What!? You don't put potatoes in your waffle maker? Heresy!! These golden crisp-on-the-outside and creamy-cheesy on the inside savory snacks are absolutely mind blowing!
Ingredient Spotlight. Our Garlic Olive Oil is the quiet hero here, folding a silky, savory warmth right into the batter so every bite tastes gently roasted. It keeps these waffles rich without a hint of grease.
Ingredients
2 cups cold or room temperature mashed potatoes (preferably unseasoned)
1 cup bleached all purpose flour or 1/2 potato flour (starch)
2 teaspoons salt (less for pre-seasoned mashed potatoes)
fresh ground pepper to taste
Sour cream (optional for serving)
Instructions
Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.
Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the inside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.
Chef's Notes
Use cold mashed potatoes straight from the fridge. A firmer batter releases from the iron more cleanly and crisps up better.
Grease the iron generously before every waffle. The cheese wants to stick, and a well-oiled iron is what gives you those lacy, golden edges.
Make It Yours
Swap the sharp cheddar for gruyere or smoked gouda, or fold in a handful of chopped cooked bacon for a heartier bite.
For a herby, sun-warmed spin, use our Tuscan Herb Olive Oil in place of the Garlic Olive Oil.
Allergens: Contains gluten (wheat), dairy (milk), and eggs.
This is one of those quietly perfect little recipes — warm fig compote spooned over cool Greek yogurt, with cinnamon-toasted walnuts and oats for crunch. It is a protein-packed breakfast that feels like dessert, and it comes together in about fifteen minutes.
This cheesecake is everything you want from a cold-weather dessert — dense yet creamy, fluffy and silky at once, crowned with warm spiced pears in a glossy balsamic glaze. It celebrates autumn and winter flavors but, in our experience, gets requested year-round.
This is the appetizer that quietly steals the party — grilled bread, cloud-soft whipped ricotta, cool heirloom tomatoes, and a dark, glossy balsamic reduction over the top. It is savory and sweet and fresh all at once, with a satisfying crunch, and it comes together faster than you would think.
