Stuffed Potato & Parmesan Waffles

Gluten Free & Vegetarian

This is a partial repost, but also an updated recipe from back in 2020. The original recipe is for plain potato & parmesan waffles, but my lovely twin just gifted me and my hubby a stuffed waffle iron, so of course we had to try it out. These are so very delicious, I had to share.

As I mentioned, the original recipe is based off of Nigella's Garlic & Parmesan waffles from her book, "At My Table". This is just a different take on the recipe, with a stuffing of red peppers and mozzarella.

Makes 3x 5''(12.7cm) waffles

A serving for me was 1 waffle, but my husband ate 2 easily, so scale up to fit your needs

Ingredients

For the waffle batter (Gluten Free)

400g / 2 cups mashed potato (left over mash works well, or I used cooked frozen mash this time)
4 tbsp (60ml) butter
8 tbsp (120ml) milk
2 eggs
45g/ ~3/8cup finely grated Parmesan (or hard Italian cheese vegetarian equiv)
4 tbsp cornflour
1/2 tsp baking powder
1 tsp Dried Rosemary (I like the grind it in a pestle and mortar or spice grinder to make it distribute better and release its flavour)
salt & pepper to taste

For the stuffing

half a ball of mozzarella (vegetarians check the packet to make sure you have a veggie version)
half a large red pepper (capsicum) - I use jarred roasted peppers (I hate the skin on fresh ones), but if you are using fresh you will need to fry the peppers off before use, unless you want crunchy almost raw pepper in your waffle - which is an option for a texture change.

Instructions

Melt the butter (I microwave it for 30s then stir until completely melted, but you can do it in a saucepan) and leave to stand to cool down.
Preheat the waffle iron.
Prepare the filling by chopping the mozzarella and pepper into small pieces.
Microwave your mash if using frozen or allow to come to room temp if using leftovers, and, using a fork or something similar, break up the mash so that it is light pieces, not one lump.
In a large bowl whisk together the cooled butter, eggs and milk.
Add in the potato a little at a time, whisking it in each time. I used a flat manual whisk, but you could use an electric hand whisk, or a bowl mixer if you prefer.
Add the Parmesan, cornflour, baking powder, rosemary, salt and pepper and beat until smooth(ish).
Lightly oil the waffle iron.
Place a few spoonfuls of batter in the bottom of the waffle iron - enough to just cover the raised areas. After a couple of second it will begin to puff up a little.
Take 1/3rd of the filling and place in the centre of the waffle batter, leaving half a cm or so around the edge.
Carefully spoon batter over the filling, sealing it in and filling the waffle iron to a little over 3/4 full.
Close the waffle iron, invert it, and cook for about 7 mins total or until golden brown - different waffle makers will vary. After 7min check the cook and let it go a little longer if necessary.
Tip out of the waffle from the maker onto a plate (I discovered tipping was way easier than trying to lever it out with a spatula - just be careful not to burn yourself).
If making lots, pop the cooked ones in a low oven until ready to eat.

Depending what meal we are making these for, they go well with eggs or some suitable veg on the side (I imagine garlic roasted tender stem broccoli would be amazing). A piquant sauce on the side is also a nice flavour combo (Sauce Shop Honey Chipotle BBQ sauce is what I had with mine where as Rob ate his without anything on the side).

Stuffed Potato and Parmesan Waffles on a grey plate, with a cheese pull.

This is a very versatile recipe, so if you don't like the amount of cheese or want to use a different herb/spice, just go ahead and play. It one to have fun with.

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