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0I wish I could say these were my idea so you all would then know for sure I am a food genius. The genius however lies firmly in the hands of Joy from Joy the Baker. Her blog is my hero of blogs. It’s Picasso to an aspiring artist. Beethoven to a composer. Einstein to a physicist. Basically she’s a food genius and I want to be like her. Or at least hang out – she seems weird and I’m weird so that’d be cool. Although all the weird people in high school hanging out together did not = cool so maybe we’d just be more weird. And that’d be OK too.
I had copious amounts of leftover mashed potatoes from Thanksgiving. I bet you did too. Did you ever think to turn them into something better than mashed potatoes? What’s better than mashed potatoes? Fries of course, or crispy hashbrowns. I can’t turn them into fries but Joy basically turned them into waffle shaped crispy weird awesomeness.
They really are strange but they’re fantastically strange in a wonderful manner. The oddest part to me? They’re oh-so-light. They’re the lightest waffle I’ve ever had! I really thought they’d be quite heavy with the mashed potatoes but they’ve been transformed from deeply resonant to light and airy. Yes, if 2 day old cold mashed potatoes had a sound that’s what they would be like.
We had 2 waffles leftover and they were even good for breakfast the next day! I toasted them in the oven to heat them up. While I could have done without that much garlic in the morning, they were otherwise wonderful and perhaps even better than the night before.
I’ve taken out the chives because I don’t really like them and didn’t feel like going to the store. I added bacon because everything is better with bacon. I also used whole milk instead of buttermilk, mostly due to that pesky not wanting to go to the store thing again but also because I had a hunch it just wasn’t going to work right with the gluten free flours.
If you want to do the original version instead but gluten free, you can use my mix of rice flour and starch. If you choose that route I have a feeling you’ll need almost double the buttermilk, but that’s my GF intuition talking so take it for what it is.
- 5 slices thick cut bacon, cooked until crispy, crumbled
- 2 cups prepared mashed potatoes
- 2 large eggs
- 1 cup milk
- ⅓ cup white rice flour
- ¼ cup potato starch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 2 tablespoons butter, melted
- Shredded sharp cheddar (I used approx ½ cup)
- Preheat and grease waffle iron according to manufacturer instructions.
- In medium bowl whisk mashed potatoes, eggs, and milk. Set aside.
- In small bowl combine rice flour, potato starch, baking powder, baking soda, salt, pepper, and garlic. Pour into mashed potato mixture and whisk well to combine. Stir in melted butter, then crumbled bacon.
- Cook until golden and crispy. Place on cooling rack while you cook more waffles.
- Place waffles on a baking sheet, cover in cheddar cheese, and place under broiler for just long enough to melt the cheese (about 1 minute tops!).
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Wondering how the mashed potatoes were made in the first place. What kind of potatoes makes a difference, was there milk or cream added, and how about butter.
Thanks
I honestly use whatever I happen to have leftover. That means that a few days after Thanksgiving it’s mashed potatoes loaded with butter, cream, and cheese but mashed potatoes from a regular dinner are usually just whatever potatoes are on sale, milk, and butter in random amounts. I know that’s probably not helpful at all but truthfully I haven’t noticed a huge difference between them in this recipe!