Potato Waffles

Makes 4 waffles

INGREDIENTS

1 1/2 cups mashed potatoes

1 teaspoon kosher salt (you may need less if you potatoes are seasoned) 2 eggs, separated (whites will be whipped separately)

1/4 cups melted butter 2 cups buttermilk

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

METHOD

1In a large bowl, whisk together potatoes, salt, egg yolks, butter and buttermilk. Fold into dry ingredients.

2Whip egg whites to soft peaks and fold into batter.

3Spray preheated Waffle Baker with nonstick baking spray. Scoop up a slightly rounded cup of batter and pour into the center of the baker. Using the bottom of the cup, gently but quickly nudge the batter towards the edges to even it out. Close the lid and flip over. Set timer for 5 minutes on dark setting.

PRESENTATION

The potatoes give these waffles a tender texture and a very fine crumb. A great way to use up leftover mashed potatoes.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Gluten Free Health Waffles

Makes 2 waffles

INGREDIENTS

1 cup millet, soaked in water 3 hours

1 cup buckwheat, soaked in water 3 hours

3 tablespoons butter

2 tablespoons honey 1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla

1 teaspoon lemon juice 1/2 cup water

METHOD

1Drain millet and buckwheat. Add to bowl of food processor with all remaining ingredients and process until smooth. Scrape sides and pulse a few times.

2Spray preheated Waffle Baker with nonstick baking spray. Scoop

up a slightly rounded cup of batter and pour into the center of the baker. Using the bottom of the cup, gently but quickly nudge the batter towards the edges to even it out. Close the lid and flip over.

Set timer for 5 minutes on dark setting

PRESENTATION

Serve hot with your favorite toppings.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Wolfgang Puck BRWB0010 manual Potato Waffles, Gluten Free Health Waffles

BRWB0010 specifications

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