1 1/2 cups AP flour
1 1/2 tsp baking powder
1 tsp sugar
1 1/2 cups skim milk
1 large egg
4 TBS melted butter
1 cup mashed potatoes, (leftovers)
1/2 white onion, diced
1/2 tsp garlic salt
1 tsp black pepper
- Combine all ingredients in a large mixing bowl until just combined. Batter will be very lumpy.
- Prepare waffle press by preheating and coating with cooking spray.
- Using a small measuring cup or large serving spoon, add batter to hot waffle press. Depending on the waffle press being used, do not overfill. My recommendation is to add less rather than more batter to avoid overflows. (I add approximately 1/3 cup of batter per waffle.)
- Cook with press closed until ready indicator signals, or til desired doneness. I like to cook these waffles just a little longer than basic waffles.