Savory Cheddar-Mashed Potato "Latke" Waffles with Garlic Olive Oil

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)
• 1 cup grated sharp cheddar cheese
• 2 large scallions thinly sliced
• 1/3 cup North Conway Olive Oil Company Garlic Olive Oil
• 1 large egg, beaten
• 1 teaspoon baking powder
• 2 teaspoons salt (less for pre-seasoned mashed potatoes)
• fresh ground pepper to taste
• Sour cream (optional for serving)

Instructions

1. Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.
2. 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.

Serves 6-8

Shop our Garlic Olive Oil at the shop.