Prep 30 mins
Cook 50 mins
Chives, thyme, green onions and parsley add an herbaceous flair to crispy mashed potato waffles. The kids at school said they had a "French fry" taste, and they are a cheap and easy option for breakfast or dinner. Leftovers freeze beautifully too - pop them in the toaster for a quick dinner starch (or savoury breakfast - try it topped with maple syrup and bacon, or molasses baked beans!).
- 1 kg potato, cooked and mashed smooth (lukewarm, I used a ricer)
- 1⁄4 cup melted butter
- 2 eggs, beaten
- 2 1⁄2 cups flour
- 2 cups whole wheat flour
- 1⁄2 cup rolled oats
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1⁄2 tablespoons sugar
- 1 tablespoon dried parsley
- 1 tablespoon minced fresh chives
- 1 tablespoon minced green onion
- 1⁄2 tablespoon fresh thyme leave
- Preheat the waffle iron and grease well with spray oil.
- In a bowl, beat together potatoes, butter, eggs and milk until well mixed.
- Add the flours, oats, baking powder, salt, sugar, parsley, chives, green onion and thyme. Stir to mix well.
- Cook waffles 6-8 minutes (they take longer than “regular” waffles). Serve hot with sour cream or plain yoghurt.