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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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My grandson loves potatoes any way you can fix them. I found this neat recipe in the library. I copied the recipe and do not remember the cookbook name. Very delicous! Ingredients:
1/2 cup leftover mashed potatoes, at room temperature |
1/2 cup sour cream |
1 tablespoon unsalted butter, melted |
2 large eggs, seperated |
2 teaspoons baking powder |
3/4 cup whole milk |
1 cup all-purpose flour |
2 tablespoons granulated sugar |
Directions:
1. Preheat the oven to 250°F.
2. Place the potatoes in a large bowl. Whisk in the sour cream, butter, egg yolks, sugar, and baking powder. Slowly whisk in the milk in two parts, alternating with two parts flour.
3. Beat the egg whites until stiff; fold into the waffle batter.
4. Heat a lightly greased waffle iron. Pour about 1/2 cup batter into the iron and bake until the waffle is crisp.
5. Transfer to a wire rack-lined baking sheet and place in the oven while baking the other waffles.
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