Crispy Potato Waffles

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

Milk60 ml

Wheat flour50 g

Gouda(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.

Step 1

Batter

1

Add the eggs and stir. Pour in the milk and melted butter.

Step 1

Step 1

Step 1

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.

Step 3

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.

Step 2

Step 2

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.

Waffles View all recipes