POTATO WAFFLES
Closely related to potato pancakes, the potato waffle has one advantage -- it reheats exceptionally well and therefore can be made in advance. Serve with your favorite brunch foods, such as soft-boiled eggs and poached asparagus.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Peel potatoes, and cut each into eighths. Place in a medium saucepan of cold salted water. Bring to a boil, and simmer until potatoes are very tender, about 8 minutes. Drain, and set aside in a bowl to cool. Mash into coarse pieces with a fork or pastry cutter.
- Heat the waffle iron. In a large bowl, sift together all purpose flour, sugar, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together egg yolks, buttermilk, and butter. Pour into the dry ingredients, and stir briefly, until just combined. Stir in potatoes.
- In another medium bowl, beat egg whites until stiff but not dry. Fold into the batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 5 to 6 minutes.
- Transfer waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve warm.
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