A few weeks ago, Bec from Dancing Through Sunday guest posted on Bake Play Smile with the most deliciously over-the-top Pretzel Oreo Peanut Slice and you guys absolutely loved it (I know this because I got lots of emails telling me!!). And so, I asked Bec if she’d like to come and guest post again… and she said yes (because she’s totally fab like that!). And today she’s switching things up with a yummy savoury recipe. And can I just say, who on earth thinks to make waffles out of mashed potato? That’s just genius!
Put your hands in the air if you are a fan of mash potatoes? What about waffles? What if I told you, you could combine your love for both and enjoy MASH POTATO WAFFLES FOR BREAKFAST?!I That’s right…
Mash potatoes are my soul food, with Brunch coming in a close second, eggs are up there and waffles are in the top 10. I’m SO excited to be sharing one of my favourite recipes with you today, if that’s not already blatantly obvious.
I’d been toying with the idea of combining all four things for a while and after I saw the idea of tater tot waffles I’ve been chomping at the bit for a chance to make their slightly healthier friend, mash potato waffles.
This brunch is a little bit of a novelty but I also made some mash potato patties in the fry pan for those waffle-maker-less people and they were equally as delicious, not as pretty. Good news is, it can be done.
The waffles are so customisable. I mixed in fresh chives and a sprinkle of parmesan into the mash mixture but you could mix in smoked salmon, crispy bacon bits, peas, haloumi.. many things would pair perfectly with the mash and would be honoured to be waffled.
I could waffle on about them forever.. pun intended.. so let’s get to the recipe, right?
- For the waffles:
- 3-4 potatoes, peeled and quartered
- 1 egg
- 1 tablespoon milk
- 1 tablespoon flour
- handful of freshly chopped chives
- handful of parmesan cheese
- salt and pepper
- For the toppings
- 1 egg for each person
- cherry tomatoes
- ½ avocado
- dash of red wine vinegar
- salt and pepper
- Cover your quartered and peeled potatoes in water and bring to the boil. Boil for 20-25 minutes or until you can pierce the potato with a fork.
- Drain your potatoes, add chives, salt & pepper and parmesan cheese and mash until smooth. I used a hand mixer but a fork or potato masher will work.
- Turn your waffle iron on and heat up.
- Mix the egg, flour and milk through the mash potato. If you're making a lot turn the oven onto 50 deg.
- Lightly oil the waffle maker, then soon the mixture into the waffle maker and close.
- Allow potato waffle to cook for 4-5 minutes or until crispy on the outside. Be careful and gentle when removing from the waffle maker. Place in oven to keep warm. Continue until all the mash is used.
- Fry the egg, roughly chop the cherry tomato and avocado and combine with a small dash of red wine vinegar, salt and pepper and anything else you wish.
- When egg is ready, arrange waffles on a plate and top with sides. Enjoy!