Low Sodium Dairy Free Potato Waffles

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

1 lb russet potatoes (about 2 medium), peeled and cut into 1-inch chunks
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
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¼ cup dairy free milk
2 tbsp dairy free butter, melted
2 large eggs
½ cup all-purpose flour
1 tsp baking powder
½ tsp garlic powder
½ tsp onion powder
¾ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp fresh chives, thinly sliced (optional)

For the waffle iron

cooking spray oil or neutral oil, for the waffle iron

Instructions

1
Place the potato chunks in a medium saucepan and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 12–15 minutes. Drain well.
2
Return the drained potatoes to the saucepan and set over low heat for 1 minute, shaking the pan occasionally, until any surface moisture has evaporated. Remove from heat. Add the dairy free milk and melted dairy free butter, then mash until smooth with no large lumps. Let cool for 5 minutes.

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