Waffle Some Instant Mashed Potatoes, Please.

His name is Bob, and he is the object of my secret shame. To be precise, Bob's Red Mill Instant Mashed Potatoes. Things have gotten out of control, even though I originally bought them to thicken soups. Although I shouldn't eat these as a p...

Oct 20, 2023 - 01:00
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Waffle Some Instant Mashed Potatoes, Please.


His name is Bob, and he is the object of my secret shame. To be precise, Bob's Red Mill Instant Mashed Potatoes. Things have gotten out of control, even though I originally bought them to thicken soups. Although I shouldn't eat these as a professional food writer, I can't stop eating them because I'm a lazy powerlifter, usually with a few pork chops or poultry thighs. They make a passable mash when enhanced with plenty of milk and sour cream. They make a great waffle when combined with an egg and a spoonful of pancake mix.


Remaining mashed potatoes were among the first foods I ever waffled, aside from waffles. They were very delicate, but delicious, with a tiny crust of parmesan. Whatever the case with that specific waffle's fragility, the issue lies in the fact that I almost never have leftover mashed potatoes and even less often have the willpower to make a new batch just so I can make waffles. Immediate mashed potato flakes are designed for just moments like these. They are consistent, simple to handle, and open to absorbing any and all seasonings.


Pancake mix on a spoonful makes everything come together.


Assuming the egg and absence of additional milk would be sufficient to maintain the waffles' integrity when they were removed from the waffle maker, I utilized Chef John's instant potato pancake recipe as a guide. As it happened, this was almost accurate. Although the waffles were slightly distorted, I was able to place them on the plate without breaking them, and I'm not usually that patient.


Subsequently, I recalled the IHOP omelette, which has a lighter texture and more springiness due to the addition of pancake batter. I threw in a handful of cheese because it seemed like a good idea, and I changed the seasonings to my taste (I added MSG). The angled dishes quickly handled the instant potatoes, and in just four minutes, I had created some extremely flavorful waffles.


You can easily customize these waffles by adjusting the seasonings (I'm thinking of adding some paprika to my next batch), adding some heat with cayenne, or combining bacon with the cheese. It's possible to completely omit the cheese, though I'm not sure why you would want to do that. If you have extras, which I doubt you will, you can always reheat these crispy waffles in a nonstick pan over medium-low heat. But, they are best enjoyed right away.


Mashed potato waffles made quickly.


One cup cold water straight from the tap.


Just one egg.


A single tablespoon of Bisquick baking mix.


3/4 tspn fine sea salt.


one-eighth teaspoon MSG.


A teaspoon or two of white pepper.


instant mashed potato flakes, 3/4 cup.


1/4 cup of cheese, shredded.


In medium mixing bowl, whisk together egg, water, baking mix, and seasonings. Mix well after adding the potato flakes. After folding in the cheese, give the mixture a minute or so to thicken on the countertop.


Turn the waffle maker's heat up to medium-high. The potato mixture should be divided into four parts. Cook each part for three to five minutes, or until it is golden brown and easily removed from the waffle maker whole. It can be lifted out of the grooves with the aid of a wooden chopstick. Serve right away with a dollop of sour cream or as a foundation for your preferred egg dish.


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