INGREDIENTS

INSTRUCTIONS

(From Dorie Greenspan's "Waffles From Morning to Midnight" (Morrow).
Makes about 6 6-1/2" waffles.  Peel, wash and cut the potatoes into
uniform small pieces. Put in a  large pot with cold water to cover,
salt well, and bring to a boil.  Then lower heat and cook until
potatoes can be pierced easily with a  fork; drain, reserving about 1/2
cup of potato water. Transfer  potatoes to a large mixing bowl. While
potatoes cook, heat olive oil  and chopped onion in a small skillet
over low heat just until onion  softens a bit. Pour oil and onion over
drained potatoes. Add milk to  still-warm skillet - just to take chill
off - then pour milk over  potatoes. Using a fork, a potato masher or a
rubber spatula, mash  potatoes with oil and milk. Add 1/4 cup of warm
potato water,  reserving rest, and continue to mash until mixture is
smooth. Taste  potatoes and season liberally with salt and freshly
ground pepper.  Preheat waffle iron and finish batter by beating eggs
into potatoes  with a whisk or handheld mixer. Whisk together flour and
baking  powder and fold into potato mixture with a rubber spatula.
Lightly  butter or spray waffle iron grids. (You can skip this step
with  well-seasoned or non-stick materials.) Scrape batter by half-cup
measure onto hot iron, smoothing batter evenly almost to edge of
grids. Close iron and bake until brown and crisp.  From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 216
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 64.2mg
Sodium: 262.3mg
Potassium: 650.5mg
Carbohydrates: 40.3g
Fiber: 3.1g
Sugar: 3.1g
Protein: 7.9g