It’s no secret that I am a fan of Sunday brunch.. or brunch on any day for that matter. I do enjoy brunching out but sometimes the food can be disappointing/expensive, the queues too long and you get rushed out before you could order a second
mimosa coffee. Welcome to another Sunday Brunch recipe, made at home for you to enjoy.
Anyone that knows me knows about my infinite love and obsession for mash potatoes. My mum recently visited and made me a big batch of her mash, upon my request and I ate so much mash I couldn’t move.. but whatever because #mumsmash.
I’d been toying with the idea of combining all four things for a while and after I saw the idea of tater tot waffles I’ve been chomping at the bit for a chance to make their slightly healthier friend, mash potato waffles.
A few weeks ago, all the starts fell into place and Saturday morning was dedicated to said activity. Mash potato waffles were happening. Welcome, mash potato parmesan and chive waffles.
I told Jackson, who wasn’t as excited as I was.. Which is normal because seriously, who gets SO excited about mash potato waffles?! I do. You should.
This brunch is a little bit of a novelty but I also made some mash potato patties in the fry pan for those waffle-maker-less people and they were equally as delicious, not as pretty. Good news is, it can be done.
The waffles are so customisable. I mixed in fresh chives and a sprinkle of parmesan into the mash mixture but you could mix in smoked salmon, crispy bacon bits, peas, haloumi.. many things would pair perfectly with the mash and would be honoured to be waffled.
I posted a picture on Instagram and the crowd went wild so I just HAD to share the simple recipe. Sorry it’s a few weeks late.. I’ve been a bad blogger lately.
I’m off to Pro Blogger this weekend which is so exciting, I get to meet so many online friends IRL and cram my brains full of smart stuff from some of the worlds best bloggers. I’m assuming my brain will come home with more in common with these mash potato waffles than intended.
I could waffle on about them forever.. pun intended.. so let’s get to the recipe, right?
If you’re heading to Pro Blogger, I can’t wait to see you there and for everyone else, have an amazing, waffle filled weekend. Bec xx
- 3-4 potatoes, peeled and quartered
- 1 egg
- 1 tablespoon milk
- 1 tablespoon flour
- handful of freshly chopped chives
- handful of parmesan cheese
- salt and pepper
- 1 egg for each person
- cherry tomatoes
- 1/2 avocado
- dash of red wine vinegar
- salt and pepper
- Cover your quartered and peeled potatoes in water and bring to the boil. Boil for 20-25 minutes or until you can pierce the potato with a fork.
- Drain your potatoes, add chives, salt & pepper and parmesan cheese and mash until smooth. I used a hand mixer but a fork or potato masher will work.
- Turn your waffle iron on and heat up.
- Mix the egg, flour and milk through the mash potato. If you're making a lot turn the oven onto 50 deg.
- Lightly oil the waffle maker, then soon the mixture into the waffle maker and close.
- Allow potato waffle to cook for 4-5 minutes or until crispy on the outside. Be careful and gentle when removing from the waffle maker. Place in oven to keep warm. Continue until all the mash is used.
- Fry the egg, roughly chop the cherry tomato and avocado and combine with a small dash of red wine vinegar, salt and pepper and anything else you wish.
- When egg is ready, arrange waffles on a plate and top with sides. Enjoy!
- You can have just the waffles alone, they are still delicious.