Buzz
I have a guilty pleasure, and it’s called Bob. Specifically, Bob’s Red Mill Instant Mashed Potatoes. I originally bought them to thicken soups, but things quickly got out of hand. As a professional food writer, I shouldn’t be eating these, yet as a lazy powerlifter, I can’t stop eating them, typically with pork chops or several chicken thighs. When enriched with milk and sour cream, they make a decent mash. When combined with an egg and a spoonful of pancake mix, they create a perfect waffle.
One of the first things I ever waffled (besides regular waffles) was leftover mashed potatoes. They had a crispy parmesan crust, and they were delicious, though quite fragile. Despite their delicate nature, the problem with that waffle is that I rarely have leftover mashed potatoes, and I’m even less likely to muster the effort to make a fresh batch just to turn them into waffles. This is where instant mashed potato flakes come in. They’re consistent, easy to handle, and ready to absorb any seasoning you choose to add.
A spoonful of pancake mix helps keep everything together.
I started with an instant potato pancake recipe from Chef John as a base, believing that the egg (and no added milk) would be enough to hold the waffles together, even when moving them from the waffle maker. This assumption was almost correct—I managed to get the waffles onto the plate in one piece, though they were slightly mishandled. Achieving that required careful, slow movements, which is not exactly my strength.
Then I recalled the IHOP omelette, which includes a bit of pancake batter for a firmer, more elastic omelette. I added a tablespoon to the potatoes, fine-tuned the seasonings to suit my taste (read: added MSG), and mixed in a handful of cheese for good measure. The divoted plates quickly handled the instant potatoes, and in just four minutes, I had created rich, savory potato waffles.
If you're looking to customize these waffles, you can experiment with different seasonings (I plan to add paprika to my next batch), spice things up with cayenne, or mix in bacon along with the cheese. You could also skip the cheese entirely, though I can't imagine why you'd want to do that. These crispy waffles are best enjoyed fresh, but if you have leftovers, you can always reheat them in a nonstick pan over medium-low heat (though I doubt there will be any leftovers).
Instant Mashed Potato Waffles
Ingredients:
1 cup tap-cold water
1 egg
1 tablespoon Bisquick baking mix
3/4 teaspoon fine sea salt
1/8 teaspoon MSG
1-2 pinches white pepper
3/4 cup instant mashed potato flakes
1/4 cup shredded cheese
In a medium bowl, combine the egg, water, baking mix, and seasonings. Add the potato flakes and stir to mix thoroughly. Gently fold in the cheese and allow the mixture to sit for a minute or two so it thickens.
Preheat your waffle maker to medium-high heat. Divide the potato mixture into four equal portions and cook each one for 3-5 minutes, or until golden brown and easy to lift out in one piece. A wooden chopstick is useful for removing it from the grooves. Serve immediately with a dollop of sour cream, or use as a base for your favorite egg dish.
