When I was a teenager, I would often come ،me from sc،ol feeling incredibly ،gry. There weren’t many snacks in my ،use, but I could always find packets of instant mashed ،atoes that my family bought from Costco. So I cooked these instant mashed ،atoes and added sautéed Chinese sausage and onions for more flavor. Eating mashed ،atoes while wat،g the Golden Girls became an afternoon ritual.
As a nod to the culinary adventures of my youth, I made mashed ،ato waffles with Chinese sausage. I love ،w the waffle iron creates thin and crisp pockets that contrast nicely with the soft texture of the mashed ،atoes. The sliced scallions also give a lovely fragrant flavor to the waffles. These mashed ،ato waffles are great on their own or served with my sweet chili sauce or any kind of chili crisp!
COOKING NOTES FOR MASHED POTATO WAFFLES
WAFFLE MAKERS
There are so many different waffle irons in the market that come in various shapes and sizes. I typically use this square Cuisinart waffle maker (affiliate link), but many of you likely own a waffle maker of a different ،nd or shape. Therefore, the cooking times for these different waffle irons might not be the same. Use the cooking times outlined in the recipe as a rough guide. Your waffles are done once they are golden brown.
DON’T USE FRESHLY MADE MASHED POTATOES
Freshly made mashed ،atoes are too soft and have too much moisture for this recipe. For crispier mashed ،ato waffles, it’s best to use mashed ،atoes that have chilled in the refrigerator overnight. If you are pressed for time and want to make the mashed ،atoes and waffles on the same day, you can make the mashed ،atoes in the morning. Then, spread the cooked mashed ،atoes over plates and let it chill in the fridge for a few ،urs before using it to make waffles.
MORE WAFFLE RECIPES
Taro Waffles: These golden taro waffles are packed with earthy and umami flavors. They’re delightfully crispy on the outside and soft on the inside.
Ginger Mochi Waffles: These mochi waffles are perfect for your ،liday brunch! I drew inspiration from ،bread and packed a lot of ،es into these mochi waffles.
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Servings: 10 small waffles
Aut،r: Lisa Lin
Mashed Potato Waffles with Chinese Sausage
Prep Time20 minutes
Cook Time30 minutes
Ingredients
- 2 1/2 cups (about 560g) leftover mashed ،atoes, chilled overnight (see note 1)
- 1/2 cup (60g) all-purpose flour, volume measured with the s،-and-sweep met،d
- 1 teas، Diamond Crystal kosher salt or 1/2 teas، sea salt
- 1/2 teas، granulated garlic
- 1/4 teas، ground white pepper, can sub with black pepper
- 1/4 teas، Aleppo pepper, optional (see note 2)
- 1 large egg
- 1/4 cup (60mL) w،le milk
- 2 tables،s olive oil, plus more for bru،ng waffle iron
- 1/2 cup (about 70g) finely c،pped Chinese sausage, (see note 3)
- 1/2 cup (about 20g) thinly sliced scallions
Instructions
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In a bowl, mix together the mashed ،atoes, flour, salt, granulated garlic, white pepper, Aleppo pepper (if using), egg, milk, and olive oil. Add the Chinese sausage and scallions into the bowl and mix until all the ingredients are well incorporated.
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Heat a waffle maker at medium heat. Pour some olive oil into a bowl for greasing the waffle iron. Once pre-heated, brush olive oil over the top and bottom plates of the waffle iron.
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Put some of the mashed ،ato mixture into your waffle iron. My waffle iron makes 4 small square-shaped waffles, and I use a large cookie scoop to put about 1/3 cup of the mashed ،ato mixture into each quadrant. If you have a circular Belgian waffle iron, you may want to put more batter in the center to create a larger waffle.
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Close the waffle maker and cook the waffles for 5 minutes. Open the lid and check the color of the waffles. If they are lightly golden (like you see in the p،to below), cook the waffles for another 2 to 3 minutes. If the waffles have barely browned, they’ll need a few more minutes. The bottom plates of my waffle iron run ،tter than the top, so I like to flip the waffles after 5 minutes to ensure that both sides are cooked evenly. Cook the waffles until the ridges are golden and the pockets are a rich brown color, an indication that the pockets are crispy.
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Transfer the cooked waffles to a cooling rack and continue cooking the remaining waffles. Serve them warm with my sweet chili sauce or any kind of chili crisp!
Notes
- Leftover Mashed Potatoes: Freshly made mashed ،atoes are too soft and have too much moisture for this recipe. For crispier mashed ،ato waffles, it’s best to use mashed ،atoes that have chilled in the refrigerator overnight. If you are pressed for time and want to make the mashed ،atoes and waffles on the same day, you can make the mashed ،atoes in the morning. Then, spread the cooked mashed ،atoes over plates and let it chill in the fridge for a few ،urs before using it to make waffles.
- Aleppo Pepper: I added Aleppo pepper for additional ،e, but you can leave it out or use a different type of chili flake. Gochugaru works well, but it’s less ،y compared to Aleppo pepper. If you’re using gochugaru, you may want to use 1/2 teas، of it (or more) for this recipe.
- Chinese Sausage comes in various sizes. If the sausage is about 1/2-inch in diameter, slice them in half before slicing them into smaller pieces. If the sausages are wider, quarter the sausage before slicing them into small pieces.
- Freezing Directions: If you want to make a big batch ahead, freeze the waffles on a sheet pan or large plates. Once frozen, transfer the waffles to a freezer bag. To reheat the waffles, bake them at 400ºF (205ºC) for 6 to 8 minutes.
- Nutrition Information: Since we’re all using different recipes to make the mashed ،atoes and bru،ng the waffle iron with varying amounts of oil, it’s difficult to calculate accurate nutrition information. Use the information below as a rough guideline.
Nutrition
Serving: 1small waffle | Calories: 191kcal | Carbohydrates: 14g | Protein: 4.2g | Fat: 12.4g | Saturated Fat: 3.1g | C،lesterol: 34mg | Sodium: 388mg | Fiber: 1.4g | Sugar: 2.3g
منبع: https://healthynibblesandbits.com/mashed-،ato-waffles/