Eggless 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
Chef's tipFor 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 whole milk
- 3 tbsp unsalted butter, melted
- ¾ cup shredded cheddar cheese
- 3 tbsp fresh chives, thinly sliced
- neutral oil or cooking spray, for the waffle iron
For serving
- sour cream, for serving (optional)
- 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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