Savory Gluten Free Mashed Potato Cornmeal Waffles

Savory Gluten Free Mashed Potato Cornmeal Waffles

These mashed potato waffles are simple to make and are a perfect "transformation" for your leftover mashed potatoes. Serve with arugula, a soft fried egg and gravy for the ultimate post-Thanksgiving breakfast.
Servings
6 servings
Prep time
8 minutes
Cook time
25 minutes
Passive time
n/a

Ingredients

  • 4 Eggs (224 g)
  • ⅓ cup Melted Unsalted Butter (76 g)
  • ½ cup Whole Milk (473 mL)
  • 2 Tbsp Honey (30 mL)
  • 2 cups Mashed Potatoes (480 g)
  • 1 cup Gluten Free 1-to-1 Baking Flour spooned and leveled (142 g)
  • ½ cup Gluten Free Cornmeal (76 g)
  • 1 tsp Baking Powder
  • 1 tsp finely chopped fresh Rosemary, optional
  • 1 tsp Sea Salt
  • 1 tsp Garlic Powder
  • 1 tsp Ground Black Pepper
  • ½ tsp Red Pepper Flakes
  • ¾ cup crumbled Feta Cheese (95 g)

Instructions

  1. Heat your waffle iron according to the manufacturer’s instructions.
  2. In a medium mixing bowl whisk together eggs, melted butter, milk and honey. Add mashed potatoes and all remaining ingredients, using a plastic spatula to fully incorporate. Mixture will be thick.
  3. Once the waffle iron is ready, use a pastry brush to coat with butter (or spray with cooking spray). Scoop ⅓–½ cup batter into each waffle section (depending on size of waffle iron) and spread evenly. Close the lid and let cook until golden brown and crispy.
  4. Remove waffles and repeat the process with remaining batter. Serve hot.

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