First! Today is the last day to enter the giveaway! If you haven't yet, go sign up! It's easy-peasy.
Yes, I need a life.
Usually, it makes a huge mess. Sometimes, though, it's a success! See my cornbread waffles for an example!
This morning I had the waffle iron out and in the fridge, leftover mashed potatoes. When I was a kid and we had leftover mashers, my mom would mix them up with flour, an egg, some cheese and more seasoning and fry them up in a bunch of hot oil. We'd eat them with sour cream and apple sauce. Well, my parents would. I would eat them with ketchup.
I decided to mix up what I remembered of the recipe from my mom and throw it in the waffle iron to see waht happened. Dude. SO GOOD. And frankly, really cool looking.
Waffled Mashed Potatoes
2 cups leftover mashed potatoes (room temp or cold)
1/4 to 1/2 cup flour
1/4 cup cheese (optional)
1 tbsp vegetable oil
Heat up your waffle iron VERY hot, and lube it up with the vegetable oil. Be generous, and let the oil get very hot.
While your iron is heating up, stir the egg and flour into the mashed potatoes, and the cheese if you're using it.
When the oil is smoking, add about 1/4 cup of the potato mixture to the waffle iron and spread it around a bit. Close the waffle iron and walk away. Do it. Don't touch it for at least 3 minutes. You're going to want to, so find something else to do.
Do not OPEN the waffle iron now. Slightly lift the edge, and peek at it, if it's starting to separate at all (half sticking to the top of the iron, half to the bottom) close it and walk away again. It's not ready until you can open it and the whole cake sticks to one side. If your iron is good and hot, this should take about 2-4 minutes. It's better to err on the side of crispy.
Serve these with ketchup or sour cream and apple sauce. Would be awesome with a fat slice of meatloaf on top and covered in gravy, too!