Potato Waffles

NOTE to self:   Your waffle maker isn't just for breakfast!!!

I think the thing I miss most about watching T.V. is that I no longer enjoy all the ideas from the Food Network channel.  This is one of them... Your waffle maker can be used in creative ways!  THINK:  Easy-Bake-Oven.  It's not just for breakfast waffles: waffle ice cream cookies, or prepped cake mix and you have spongy ice cream sandwich layers; leftover mashed potatoes and you have an enormous savory hash brown...  What else can we come up with???  Please comment with anything else you want to add!  

The following recipe will be for the potato waffle.  I  LOVE  IT!  And in my opinion it is the easiest, tastiest, fastest way to reheat and use up any leftover mashed potatoes.  

BONUS:  You don't need a huge amount to feed everyone this side dish.

2 cups mashed potatoes - (i.e.: the leftovers)

3 eggs beaten

1/3 cup Gluten-FREE flour  OR  All-Pourpose flour

1/2 teaspoon Kosher salt

1/2 teaspoon coarse black pepper

Cooking Spray

Waffle Maker

Pre-heat your waffle maker for 10 minutes.

Beat eggs.  Add the flour of your choice, salt and pepper.

(NOTE: Gluten-FREE flour mix recipe at the end of this blog post.)

Flour will be lumpy.  Mix until minimally lumpy.  :0)  

Combine with mashed potatoes and mix throughly.

Spray both the upper and lower portions of the waffle maker.

Scoop 1/4 - 1/3 cup of mixture in to the center of each waffle section.

Cook until golden brown, 8-10 minutes.

Serve with leftover gravy, ketchup OR if y'all are in Texas - Whataburger Spicy Ketchup.

(A recipe FOR your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups Bob's Red Mill -  RICE FLOUR
1 1/2 cups Bob's Red Mill -  TAPIOCA FLOUR
3/4 cup Bob's Red Mill -  POTATO STARCH  (OR SUBSTITUE WITH CORN STARCH)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

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