Apr 28, 2014

Potato & Cheddar Buttermilk Waffles

Potato & Cheddar Waffles

One of these days I’m gonna post a bunch of healthy recipes. No superfoods; I’m really allergic to even the word ’superfoods’, but something lighter, healthier and perhaps a little more nutritious should be doable. No seriously; I promise!

But first I must share this recipe that one of my readers (waves at Helen) dropped in my inbox. She had me at potatoes. I was the culprit that added the cheese. I confess. These airy but filling waffles are 7 kinds of amazing and are the perfect way to end those horrible chicken and waffle cravings I’ve been having now and then.

They’re a magical mix of rich buttermilk batter laced with mashed potatoes, butter, cheddar and, in my case, a pinch of jalapeño powder baked to crispy and chewy perfection. And remember; it’s always breakfast/brunch time somewhere in the world.

 

Ingredients:

12oz/350gr potatoes
1 1/2 cup buttermilk
2/3 tsp salt
3 large eggs
2/3 tbsp sugar
1 tsp baking soda
2 tsp baking powder
115gr/1 stick butter (melted)
pinch of cayenne or jalapeño pepper
1 + 1/3 cup all-purpose flour
1/3 cup grated cheddar

 

Directions:

* you get roughly 12 waffles out of this

 
Peel and dice the potatoes. Boil them in slightly salted water until tender, 10 minutes or so.
Potato & Cheddar Waffles

Steam-dry them, drain them and mash them.
Potato & Cheddar Waffles

Grab another bowl and pour the buttermilk in there.
Potato & Cheddar Waffles

Melt the butter. I usually nuke it… easy does it. Grab three eggs.
Potato & Cheddar Waffles

Add the eggs and melted butter to the buttermilk and stir well. It’ll be a little lumpy at first.
Potato & Cheddar Waffles

Add the mashed potatoes, salt, baking soda, sugar and baking powder. Whisk well, until creamy and fluffy.
Potato & Cheddar Waffles

A good pinch of jalapeño pepper does it for me. Feel free to omit or use cayenne instead.
Potato & Cheddar Waffles

Stir in the flour.
Potato & Cheddar Waffles

Put some work into it! Get it as lump free as possible. Cover the bowl and leave it be for at least 60 minutes and preferably overnight.
Potato & Cheddar Waffles

Grate the cheese and stir it in. You can use any cheese you like; Gouda, Parmesan or Gruyere.
Potato & Cheddar Waffles

Pour a gravy-ladle full into a hot waffle-maker/iron: for me that’s 1/4 cup per waffle. Bake the waffles for 5 minutes, give or take a minute, but this too depends on your waffle-maker.
Potato & Cheddar Waffles

Top the waffle with sour cream, paprika powder and finely chopped chives and, optionally, a little salsa.
Potato & Cheddar Waffles

Potato & Cheddar Buttermilk Waffles
Ingredients
    12oz/350gr potatoes
    1 1/2 cup buttermilk
    2/3 tsp salt
    3 large eggs
    2/3 tbsp sugar
    1 tsp baking soda
    2 tsp baking powder
    115gr/1 stick butter (melted)
    pinch of cayenne or jalapeño pepper
    1 + 1/3 cup all-purpose flour
    1/3 cup grated cheddar

Directions
    Peel and dice the potatoes. Boil them in slightly salted water until tender, 10 minutes or so. Steam-dry them, drain them and mash them. Grab another bowl and pour the buttermilk in there. Melt the butter and add it to the buttermilk along with the eggs and whisk well.

    Add the mashed potatoes, salt, baking soda, sugar and baking powder and, optionally, a pinch of hot pepper powder. Whisk well, until creamy and fluffy. Stir in the flour and stir until it’s lumpfree. Cover the bowl and leave it be for at least 60 minutes and preferably overnight (put it in the fridge then).

    Grate the cheese once you’re ready to use the batter and stir it in. You can use any cheese you like; Gouda, Parmesan or Gruyere. Pour a gravy-ladle full into a hot waffle-maker/iron: for me that’s 1/4 cup per waffle. Bake the waffles for 5 minutes, give or take a minute, but this too depends on your waffle-maker.

    Top the waffle with sour cream, paprika powder and finely chopped chives and salsa.

Meal type: savoury breakfast/brunch/lunch
Servings: 4
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