Food & Cooking Recipes Breakfast & Brunch Recipes Potato Waffles 3.8 (33) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 17, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 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 poached asparagus. Ingredients 2 medium (about 13 ounces) Yukon gold potatoes 1 ½ teaspoons coarse salt, plus more for saucepan 2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon baking soda 1 ½ teaspoons baking powder 3 large eggs, separated 2 cups nonfat buttermilk 8 tablespoons (1 stick) unsalted butter, melted Directions 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. Mash into coarse pieces with a fork or pastry cutter. Heat the waffle iron. In a large bowl, sift together all purpose 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 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. Rate it Print