Monster Mash-ed Potato Savory Waffles (Low FODMAP)

30 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Makes 10 Squares • Ok to make ahead: Step 1

These waffles are as crispy and delicious as they look! They are the perfect way to turn leftover mashed potatoes into something that tastes even better. The eggs give them a light quality and the mashed potatoes, cheese, and green onions give them the great taste of twice-baked potatoes. I had fun making them a little “monstrous” for Halloween, but they would be a great savory side dish anytime. I served them in place of bread alongside a hearty soup and they made delicious dippers!

Ingredients

2 tablespoons vegetable oil

1/4 cup lactose-free milk

1 teaspoon white vinegar to sour the milk

3 large eggs

2 1/2 cups mashed potatoes

3 tablespoons chopped green onions, green part only, plus more for serving

1 cup extra-sharp cheddar cheese, grated

1/2 cup gluten-free all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Lactose-free sour cream, for serving

Directions

(1) Prepare: Make the mashed potatoes see my recipe for Buttery Mashed Yukon Gold Potatoes (coming next week!) Grate the cheese. Chop the green onions. Preheat the waffle iron and spray it lightly with cooking spray. Put the vinegar in the milk and let stand for 5 minutes to sour.

(2) Combine wet ingredients: In a large bowl, whisk together the oil, sour milk, and eggs. Stir in the mashed potatoes, green onions, and cheese, and stir until just combined.

(3) Combine dry ingredients: In a separate small bowl, whisk together the flour, baking powder, and baking soda. Fold the flour mixture into the potato mixture until it's just combined.

(4) Cook waffles: Scoop 1/2 to 2/3 cup (depending on the size of your waffle iron) of the mixture into the prepared waffle iron, spreading it out just a bit on the waffle iron. Close the lid and let the waffle bake until golden brown and the egg is cooked through. (About 4 minutes depending on your waffle iron.)

(5) Finish: Transfer the waffle to a cooling rack (to keep them crisp while you cook the rest of the waffles) then repeat the filling and baking process with the remaining potato mixture.

(6) Plate and serve: Serve waffles warm topped with sour cream and garnished with additional chopped scallions or chives

Eat and enjoy every bite because you can!

Recipe notes: All leftover mashed potatoes will vary in consistency depending on how much cream, milk, or melted butter you added to the original batch. If the waffle batter looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.

I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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