Ingredients
- 12 cup leftover mashed potatoes
- at room temperature
- 12 cup sour cream
- 2 tablespoons butter
- melted
- 2 large eggs
- separated
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 34 cup cream
- 1 cup all-purpose flour
- 2 green onions
- chopped fine
Instructions
- Put the potatoes in a large bowl.
- Whisk in the sour cream, butter, egg yolks, and baking powder.
- Slowly whisk in the cream in 2 parts, alternating with the 2 parts flour.
- Beat the egg whites until stiff.
- Fold into the waffle batter.
- Heat a lightly greased waffle iron.
- Pour about 1/2 cup batter into the iron; bake until the waffle is crisp.
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