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Mashed Potato Mini Waffles

Mashed Potato Mini Waffles



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Yield

Serves 6 (serving size: 2 waffles)

Leftover mashed potatoes become beautifully golden-brown thanks to your Belgian waffle maker. If you're not serving them immediately, keeping them in the oven ensures that they stay warm and crisp. Bacon is always a fun flavor boost, and fresh chives add brightness and color.

Ingredients

  • 1 1/2 cups prepared mashed potatoes
  • 1 cup unsalted chicken stock
  • 3 large eggs, lightly beaten
  • 2.13 ounces all-purpose flour (about 1/2 cup)
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • Cooking spray
  • 6 bacon slices, cooked and crumbled
  • 3 tablespoons chopped fresh chives
  • 1/2 cup turkey gravy (optional)

Nutritional Information

  • Calories 150
  • Fat 6g
  • Satfat 2g
  • Unsatfat 3g
  • Protein 9g
  • Carbohydrates 15g
  • Fiber 1g
  • Sugars 0g
  • Est. added sugars 0g
  • Sodium 380mg
  • Calcium 43% DV
  • Potassium 4% DV

How to Make It

Step 1

Preheat oven to 200°F.

Step 2

Combine potatoes, stock, and eggs in a small bowl. Combine flour, baking powder, and salt in a medium bowl. Add potato mixture to flour mixture; stir just until combined.

Step 3

Preheat a large, deep Belgian waffle maker according to manufacturer’s instructions. Coat with cooking spray. Place 1/4 cup waffle batter in each of the 4 waffle maker compartments. Gently close, and cook until golden brown, 7 to 10 minutes. Place cooked waffles on a baking sheet; keep warm in oven. Repeat procedure with remaining batter.

Step 4

Sprinkle waffles with bacon and chives. Serve with gravy, if desired.

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