Eosinophilic Esophagitis Friendly Dairy Free Potato Waffles

Total time40 min

Prep time15 min

Cook time25 min

Eosinophilic Esophagitis Friendly Dairy Free Potato Waffles

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Ingredients

4 servings

1 lb russet potatoes (about 2 medium), peeled and cut into 1-inch chunks
¼ cup dairy free milk
OATLY! 100% VEGAN THE ORIGINAL OAT MILK Ripple Unsweetened Original Plant-Based Milk Planet Oat® Extra Creamy Original Oat Milk Califia Farms Zero Sugar Oat Milk - 48 Fl. Oz.Pacific Foods Original Hemp Milk
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2 tbsp dairy free butter, melted
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
½ tsp garlic powder
½ tsp onion powder
¾ tsp salt
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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