Prepare These Parma Crust Waffles With Leftover Mashed Potatoes
I don’t know if you can tell or not, but I recently bought a waffle maker and was testing the limits of what can be waffled. (Turns out the prosciutto waffles are very good .) I already had plans to waffle all the remaining filling , and mashed potatoes seemed like the next rational step.
I know what you are going to say, “Leftover mashed potatoes ?? WHAT’S HAPPENED ?? “- and I beg you not to say this. If you cook the right amount of food for Thanksgiving (that is, too much), you will be left with leftovers of everything, including the mashed potatoes. The potatoes should be waffled and should be waffled with a lot of cheese. The parm will form a crust around the fluffy potatoes, helping the waffles maintain their shape. Plus, it tastes very good. To make Parmesan crust mashed potato waffles you will need:
- Puree
- Grated parmesan cheese
Scoop a quarter cup of mashed potatoes into a small ball, then gently flatten it to make a 3-inch disc. Press the disc into the cheese on both sides, repeat as needed and set the small washers aside.
Heat the non-stick waffle iron to the second maximum value. You may need to experiment a bit with this, but I set my Cuisinart waffle maker to 4 (out of 5) and it was perfect. Once the waffle iron is hot, place the potato washer in the center and close the waffle iron.
Leave this alone until your waffle iron indicates it’s done. I don’t know how your waffle maker works, but the indicator color on mine changes from red to green. Unlike the filling of waffles, you cannot check this halfway through the cooking process as the mashed potatoes will be too soft, the crust will not form completely and the waffle will break in half. When the waffle is done, gently lift it out of the food device (a chopstick will help you get into the grooves) and serve immediately. They are very good with cranberry sauce, which I suppose you still have.