You Should Make Instant Mashed Potatoes.
I have a secret shame and his name is Bob. Bob’s Red Mill Instant Mashed Potatoes , to be exact. I originally bought them to thicken soups , but the situation got out of control. As a professional food writer, I have no right to eat this; like a lazy powerlifter, I can’t stop eating them, usually along with a few pork chops or a few chicken thighs. If you add a large amount of milk and sour cream, they will make a healthy mash. Mix them with an egg and a spoonful of pancake mixture to make a great waffle.
One of the first things I ever made (besides waffles) was leftover mashed potatoes . They had a slight Parmesan crust and were delicious, although extremely tender. Fragility aside, the problem with this particular waffle is that I rarely have leftover mashed potatoes, and I’m even less likely to have the gumption required to whip up a fresh batch just to turn her in waffles. It is for such a moment that instant mashed potato flakes exist. They’re smooth, easy to work with, and ready to take as much seasoning as you can throw at them.
A spoonful of pancake mix helps hold things together.
I used Chef John’s Instant Pot Potato Pancakes recipe as a base, figuring that the egg (and no added milk) would be enough to keep the waffles intact even after they were removed from the waffle iron. This turned out to be almost true – I managed to get the waffles onto the plate intact, but they were slightly bruised and getting them that far required slow, careful movements, which I’m not known for.
Then I remembered the IHOP omelet , which is made with a small amount of pancake batter to make the omelet more structurally sound and resilient. I added a tablespoon to the potatoes, adjusted the seasonings to my liking (read: added MSG), and tossed a handful of cheese in there, because why not. Individual plates made quick work of the instant potatoes, and in just four minutes I had some seriously savory potato waffles ready.
If you want to put your own spin on these waffles, you can play with the seasonings (I’m planning on adding some paprika to the next batch), add a little heat from the cayenne pepper, or mix in some bacon and cheese. You can also omit the cheese entirely, although I’m not sure why you’d want to. These crispy waffles are best enjoyed right away, but you can always reheat them in a nonstick skillet over medium-low heat if you have extra ingredients (but I doubt you will).
Instant mashed potato waffles
Ingredients:
- 1 cup cold tap water
- 1 egg
- 1 tablespoon Bisquick baking mix
- 3/4 teaspoon fine sea salt
- 1/8 teaspoon MSG
- 1-2 pinches of white pepper
- 3/4 cup instant potato flakes
- 1/4 cup grated cheese
Combine egg, water, cake mix and seasonings in a medium bowl. Add potato flakes and stir to combine. Add the cheese and let the mixture thicken on the counter for a minute or so.
Heat the waffle iron to medium heat. Divide the potato mixture into quarters and cook each portion for 3 to 5 minutes until golden brown and can be removed from the waffle iron in one piece. A wooden chopstick will help you pull it out of the grooves. Serve immediately with a dollop of sour cream or use as a base for your favorite egg.