A noble 2015 new year resolution: Eat more waffles.
I've been wanting to try Joy the Baker's mashed potato waffles since she posted them, and have finally gotten around to doing so with the help of a recently procured waffle iron. One can pine for something for only so long.
This recipe is so good! And these savory waffles make an excellent and unexpected brunch item. One blog feature that I particularly loved last year was The Bitten Word's reviews of food magazine Thanksgiving recipes, and I suspect that these goat cheese mashed potatoes would be very at home in these waffles.
Waffle brainstorming starts now.
Cheddar and Chives Mashed Potato Waffles
Adapted just a bit from Joy the Baker
Makes about 12 waffles
4 tablespoons unsalted butter, melted
1/4 cup sour cream
2 large eggs
2 cups mashed potatoes (use your basic mashed potato recipe of choice)
3 tablespoons chopped chives
1 cup grated cheddar cheese
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
In a medium bowl whisk together melted butter, sour cream, and eggs until thoroughly combined. Add the mashed potatoes, 2 tablespoons chives, and ½ cup grated cheese, and gently stir to combine.
In a small bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
Add the dry ingredients to the wet ingredients, and mix until all of the flour is thoroughly combined. Try not to overmix the batter.
Heat a waffle iron and grease if necessary.
Ladle batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. The amount of time depends on your waffle iron. Remove waffles from the waffle iron and serve immediately with toppings of choice (some more grated cheese, chives, sour cream, a fried egg, etc.).