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Potato Waffles

Cookbook MarthaStewart

Category Name Waffles

Servings 6 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

2 Medium (about 13 ounces)

Yukon gold

potatoes

1 1/2 Teaspoon(s) coarse salt, plus

more for cooking

water

2 Cup(s) all-purpose flour

1 Teaspoon(s) sugar

1 Teaspoon(s) baking soda

1 1/2 Teaspoon(s) baking powder

3 Large eggs, separated

2 Cup(s) nonfat buttermilk

8 Tablespoon(s) (1 stick) unsalted

butter, melted

Method

1. Peel potatoes, and cut each into eighths. Place in a medium saucepan of cold

salted water. Bring to a boil, and simmer until potatoes are very tender, about 8

minutes. Drain, and set aside in a bowl to cool. When cool, mash into coarse pieces

with a fork or pastry cutter.


2. Preheat a waffle iron. Into a large bowl, sift together flour, sugar, baking soda,

baking powder, and salt. Set aside.


3. In a medium bowl, whisk together egg yolks, buttermilk, and butter. Pour into the

dry ingredients, and stir briefly, until just combined. Stir in potatoes.


4. In another medium bowl, beat egg whites with a hand-mixer until stiff but not dry.

Fold into the batter.

4/21/2004 7:20:28 AM Page 1 of 2 Potato Waffles
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