*

This past New Years Eve, I made a prime rib along with a few sides, including haricot verts, roasted brussel sprouts, corn casserole and a copious amount of mashed potatoes. Leftover mashed potatoes can be used in many different ways. For example, a Shepherd’s Pie, potato croquettes, creamy potato soup, potato pancakes, potato gnocchi, and even potato waffles. This time around, I chose to make waffles. The waffles came out slightly crispy on the outside and had a creamy texture in the middle. They were a huge hit in my house!

Waffles

2 cups of leftover mashed potatoes
1/2 cup shredded cheddar cheese
2 eggs
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a medium bowl, mix all the above ingredients until well blended. Prepare your waffle iron according to the manufacturer’s instructions. Once the iron is ready, place 1/2 cup plus 1tablespoon of the mixture onto the center of the iron. The waffles will take between 2-1/2 -3 minutes to cook. Serve each waffle with a couple of poached or fried eggs, a dollop of sour cream, garnished with chives or fresh parsley. These waffles are not just limited to breakfast. You can add sliced beef with gravy, chicken cutlets, or anything you like to accompany your potato waffle. Serves 4 people.

Mashed Potatoes

5 lbs. Yukon Gold potatoes (peeled and cubed into uniform size, 1″X1″)
1 stick of unsalted butter, cubed
1/2 cup sour cream
1/4 – 1/2 cup milk
1 head roasted garlic, mashed into a paste *see note below
2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup chopped fresh parsley

In a 6-8 quart pot, add the peeled, cubed potatoes and cover with cold water by about 3 inches. Bring to a boil and cook the potatoes until they are fork tender, about 20-25 minutes. Drain the water, return the potatoes to the same pot, add the butter, sour cream, 1/4 cup milk (add additional 1/4 cup milk if the potatoes are too thick), roasted garlic, salt and pepper. Use a masher or hand mixer to blend the ingredients. Stir in the parsley. Serve immediately.

*Roasted garlic – cut a whole head of garlic in half and place the two halves in a piece of aluminum foil and drizzle with about a teaspoon of olive oil. Wrap it tightly and place in a 350 degree oven for about 30 minutes, until the garlic is tender. Once cooled, squeeze out the cloves and mash with a fork, making it into a paste.

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