Potato Waffles

Name: Potato Waffles
Ingredients: 2½ oz (60 g) butter; 12 oz (350 g) cooked potatoes, puréed; 2 eggs, separated; 2 tablespoons golden syrup; 2 tablespoons brown sugar; 2 fl oz (50 ml) water; 6 oz (175 g) plain flour; 7 fl oz (200 ml) milk

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

These are the best waffles I’ve ever eaten – sweetish, crisp, very light and amenable in cooking. This recipe makes ten waffles.

Ingredients

12 oz (350 g) cooked potatoes, puréed
2½ oz (60

Snack
November
Vegetarian

Method

Put the butter, water, brown sugar and golden syrup in a pan and stir over a low heat until the sugar is dissolved. Bring to the boil without stirring and take off the heat at once. Allow to cool. Beat the egg yolks and add the butter/sugar mixture, stir in the milk, the sifted flour and the potatoes. Beat the egg whites until soft peaks are formed and gently fold into the batter.

Heat