*  Exported from  MasterCook  *
 
                  POTATO WAFFLES WITH ROSEMARY-GARLIC OIL
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breakfast                        Pancakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Russet potatoes
                         Salt to taste
      1/4   c            Extra-virgin olive oil
    1       sm           Onion, peeled, fine chopped
      2/3   c            Milk
                         Freshly ground black pepper
                         -to taste
    2       lg           Eggs
    1       c            All-purpose flour
    2       ts           Double-acting baking powder
 
   (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.
  
 
 
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