Mashed potatoes with mushrooms are one of my favorite ways to eat potatoes. They’re similar to the filling I make for the Ukrainian dumplings called Varenyky (or this lazy variant). I’m also a fan of tater tots, even though that may not be the healthiest way to eat potatoes. What I love about them is the soft potatoes encapsulated in a crispy exterior. So, I figured why not play with similar textures using mashed potatoes which are inherently soft, but can be crisped up using very little fat with the help of a waffle maker! These waffles turned out even better than I had expected - still creamy and fluffy on the inside, they had a nice crisp on the outside, and even some crunchy edges!
6 small red potatoes
4 oz portobello mushrooms - chopped
2-4 garlic cloves - minced
1-2 tsp butter
2-4 Tbsp skimmed milk
2 Tbsp chopped greens (I used spring onions. Dill, chives work really well too)
Salt, black pepper to taste
Mashed potato waffles
2 cups mashed potatoes (Any recipe will do - my preferred recipe is given below)
1 egg - beaten
⅓ cup whole wheat flour (or all purpose)
1 tsp baking powder
2-3 Tbsp grated Parmesan cheese (optional)
½ cup buttermilk
Salt to taste
Oil/butter to grease waffle maker
To make mashed potatoes:
Scrub the red potatoes and remove any sprouts (eyes). In a large pot with lightly salted water, boil the potatoes until soft.
While potatoes are cooking, add the mushrooms and garlic in a pan over medium heat. Cook stirring occasionally until the mushrooms are reduced to half (no oil necessary if using a nonstick pan).
Mash the potatoes with the skin on, add butter and mushroom mixture. Add skimmed milk - one Tablespoon at a time until a smooth creamy consistency is achieved. You can leave the potatoes lumpier if you prefer them that way. Add chopped greens and mix well.
To transform the creamy potatoes into crispy waffles:
Mix baking powder with the flour. Add flour mixture, eggs and Parmesan cheese to the mashed potatoes, mix well. Add buttermilk and mix. Season with salt if needed.
Grease both sides of waffle iron. Add ¼ cup of batter (for each waffle), and cook until browned on both sides.
Serve immediately with a dollop of sour cream and/or ketchup. This makes an excellent any-time snack, but can be turned into a filling breakfast with fried eggs and some fresh fruit on the side.
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