Perfect mashed potatoes
Make this smoothy and silky mash for the perfect side. It incorporates clever substitutions to reduce fat and calories, while remaining comfortingly creamy
Leftover mashed potato waffles
Serves 2
Easy
Prep:
Cook:
Transform leftover mash into easy potato waffles made with spring onion. They make a great base for a poached egg and bacon
Skip to ingredients
- 325g leftover mashed potatoesat room temperature (see 'goes well with', below)
- 118ml whole milk
- 100g plain flour
- 1⁄2 tsp bicarbonate of soda
- 2 spring onionsfinely sliced
- melted butterfor the waffle maker
- smoked salmonor cooked bacon, poached or fried eggs, soured cream or crème fraîche and chives, to serve (optional)
For the seasoning
- 1⁄4 tsp poppy seeds
- 1⁄4 tsp toasted sesame seeds
- 1⁄4 tsp garlic granules
- 1 tsp crispy onions
Nutrition: Per serving
- kcal424
- fat11g
- saturates6g
- carbs69g
- sugars7g
- fibre5g
- protein11g
- salt1.8g
Method
step 1
Heat a waffle maker. Mix the ingredients for the seasoning in a small bowl to combine. In a larger bowl, mix the mash with the milk, then add the flour, bicarb, ½ tsp salt and 1 tsp sugar. Fold in the spring onions and seasoning mix.
step 2
Brush the waffle maker with a little melted butter. Spoon in half the batter and spread it out. Cook for 5 mins, or until golden and cooked through.
step 3
Lift the waffle onto a plate using a fork or spatula, and loosely cover to keep warm. Brush the waffle maker with a little more melted butter and repeat the process with the remaining batter.
step 4
Top the waffles with smoked salmon or bacon rashers, if using, and a fried or poached egg, as preferred. Season and serve with dollops of soured cream or crème fraîche, if you like.
