Closely related to potato pancakes, the potato waffle has one advantage-it reheats exceptionally well and therefore can be made in advance. Serve with your favorite brunch foods, such as soft-boiled eggs and steamed asparagus.
Martha Stewart Living, June 1999
- 2 (about 13 ounces) medium Yukon gold potatoes
- 1 1/2 teaspoons coarse salt, plus more for cooking water
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3 large eggs, separated
- 2 cups nonfat buttermilk
- 8 tablespoons (1 stick) unsalted butter, melted
- Peel potatoes, and cut each into eighths. Place in a medium saucepan of cold salted water. Bring to a boil, and simmer until potatoes are very tender, about 8 minutes. Drain, and set aside in a bowl to cool. When cool, mash into coarse pieces with a fork or pastry cutter.
- Preheat a waffle iron. Into a large bowl, sift together flour, sugar, baking soda, baking powder, and salt. Set aside.
- In a medium bowl, whisk together egg yolks, buttermilk, and butter. Pour into the dry ingredients, and stir briefly, until just combined. Stir in potatoes.
- In another medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
- Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 5 to 6 minutes.
- Transfer waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. Serve warm.
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