Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Russet potatoes - (abt 5 medium) - peeled, and 1 1/2 cups 355ml Plain soy milk

  2. (or nonfat milk)

  3. 2 Eggs - beaten slightly (large)

  4. 1 tablespoon 15ml Vegetable oil

  5. 1 teaspoon 5ml Chopped fresh rosemary leaves

  6. 1 cup 62g / 2 1/5oz Unbleached all-purpose flour

  7. 1 1/2 teaspoons 7 1/2ml Baking powder

  8. 2 teaspoons 10ml Salt

Instructions Jump to Ingredients ↑

  1. Fill medium saucepan with cold water, add potatoes, and bring to a boil. Simmer over medium heat for 5 to 7 minutes, until potatoes are tender when pierced with fork. Drain, transfer to large bowl, and mash with potato masher or large fork. Stir in soy milk, eggs, oil and rosemary.

  2. In medium bowl, whisk together flour, baking powder, salt and 1/4 teaspoon freshly ground pepper; stir into potato mixture just until combined.

  3. Preheat oven to 200 degrees. Lightly coat waffle iron with cooking spray and preheat.

  4. Ladle 1 cup batter (or amount recommended by manufacturer's directions for your waffle iron) into waffle iron. Use spatula to spread batter evenly. Close lid and cook until waffles are golden, about 6 to 7 minutes. (Note that they may be ready before waffle iron indicator light turns on.) Gently open lid and use fork to lift out waffles. Serve immediately or transfer to baking sheet and keep warm in oven. Repeat with remaining batter, lightly coating iron with cooking spray each time.

  5. This recipe yields 12 waffles.

  6. Per Waffle: 130 Cal; 4g Prot; 3g Total Fat (0 Sat. Fat); 22g Carb.; 35mg Chol; 67mg Sod.; 2g Fiber.


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