Alpha Gal Friendly Gluten Free Potato Waffles
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Learn more →Ingredients
4 servings
- 1 ½ lbs russet potatoes (about 3 medium), peeled and cut into 2-inch chunks
- ¾ cup gluten free flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- ½ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 3 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 3 tbsp fresh chives, thinly sliced
- neutral oil or cooking spray, for the waffle iron
For serving
- sour cream, for serving (optional)
Can be omittedsour cream
- hot sauce, for serving (optional)
Instructions
- 1
Place the potato chunks in a large pot, cover with cold salted water by at least 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes.
- 2
Drain the potatoes thoroughly and return them to the pot. Set over low heat for 1–2 minutes, shaking the pot occasionally, until any surface moisture has evaporated and the potatoes look dry and floury. Remove from heat and mash with a potato masher or pass through a ricer until smooth with no lumps. Spread the mash out slightly and let it cool for 5 minutes.
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