Potato - Herb Waffles

You may have noticed that a bunch of my #SundaySupper pals are raving about potatoes today. Specifically, the gang is participating in a potato salad roundup courtesy of the Idaho Potato Commission. I don't live in Idaho - or even in the USA - but I do love our native spuds from PEI and wanted to share one of my own favourite potato recipes now that our herb garden is cropping up again!

I actually brought this recipe into the classroom for Shrove Tuesday / St. Patrick's Day back in March, but since then we've made it a to-die-for special dinner side. Not only is it relatively cheap (come on - potatoes, flour, eggs and milk?) but when cooked to crispy perfection they taste like gourmet French fries. In fact, just by sticking my head out into the backyard, I'm able to get all the greenery I need to add my herbaceous flair: chives, thyme, green onions and parsley all add colour and pops of flavour. I'd love to try this with truffle oil or horseradish too.

Now, just because this recipe makes a ton of waffles doesn't mean you should pass it up - not only does it halve beautifully, but cooked waffles can be frozen on sheet trays, packed into plastic zip-top bags and stored for over a month. Simply pop a couple in the toaster (a la Eggo) and *poof* - an instant dinner side (or savoury breakfast - try it topped with maple syrup and bacon, or molasses baked beans!).

Potato - Herb Waffles
Serves 12, about 3 waffles each
1 kg Russet potatoes, cooked and mashed smooth (I used a ricer), barely warm
¼ cup melted unsalted butter
2 eggs, beaten
4 cups 2% milk
2 ½ cups flour
2 cups whole wheat flour
½ cup rolled oats
1 tbsp baking powder
1 tsp salt
1 ½ tbsp sugar
1 tbsp dried parsley
1 tbsp minced fresh chives
1 tbsp minced green onion
½ tbsp fresh thyme leaves

1. Preheat the waffle iron and grease well with spray oil.
2. In a bowl, beat together potatoes, butter, eggs and milk until well mixed.
3. Add the flours, oats, baking powder, salt, sugar, parsley, chives, green onion and thyme. Stir to mix well.
4. Cook waffles 6-8 minutes (they take longer than “regular” waffles). Serve hot with sour cream or plain yoghurt.

Amount Per Serving
Calories: 367.0
Total Fat: 7.4 g
Cholesterol: 48.0 mg
Sodium: 103.9 mg
Total Carbs: 60.6 g
Dietary Fiber: 3.5 g
Protein: 11.0 g