Crispy Potato Waffles
Crisp outside, soft inside
◷30 min
Potato waffles with cheese — crisp outside, soft inside.
Ingredients
◎3 servings
Potato(~400 g raw; boiled and peeled)300 g purée
Eggs2 pcs
Whole milk60 ml
Wheat flour50 g
Gouda cheese(hard or semi-hard, grated)70 g
Butter(melted)20 g
Baking powder0.5 tsp
Saltto taste
Ground black pepper1 pinch
Instructions
Mash
Boil the potatoes until soft and mash them. I use a potato ricer — it gives a mash with no lumps.
Batter
1
Add the eggs and stir. Pour in the milk and melted butter.
2
In a separate bowl, mix the flour with the baking powder and add it to the batter. Fold in the grated cheese.
3
The consistency should be thick, like heavy sour cream. If it is stiff, add a little milk; if runny, a little flour.
Cooking
1
Heat the waffle iron. Cook for 5–7 minutes — do not open it for the first 4–5 minutes.
2
Move to a rack — do not stack them hot or they lose their crispness.
Worth knowing
If the mixture is too thick
Add a little milk
If the mixture is too runny
Add a little flour
Do not stack them hot
They lose their crispness
Freezing and reheating
Freeze for up to 2–3 months
Cool completely. Freeze in a single layer, then transfer to a bag, container or vacuum pack.
Reheating
Toaster, oven or air fryer — they come back crisp outside and soft inside.