Mashed Potato and Gravy Waffles
You just have to take a look at the picture of this mashed potato, and gravy waffles recipe and your mouth are sure to water. The thing about mashed potato waffles is that when you turn mashed potatoes into waffles, you have all sorts of toasty little potato square chambers to hold all of the gravy in. It's a bit like having little gravy traps built right into the waffle. These mashed potato waffles take mashed potatoes recipes to a whole new level. You'll want to make up a huge batch of the waffles, and these work for breakfast or dinner recipes. For breakfast, you can even top the mashed potatoes waffle recipe with an egg. For this potatoes recipe, you will need some mashed potatoes (leftovers work for this), flour, eggs, buttermilk or milk, butter, baking powder, baking soda, garlic powder and brown gravy. You can also garnish these mashed potato waffles with some chives if you like. You can make this mashed potato waffles and gravy recipe using packaged gravy, or you might consider making it after Thanksgiving or Christmas dinner when you have some turkey gravy. For turkey gravy, you will need some stock, reserved pan drippings from the roast turkey, a fat separator, Madeira wine, and a wooden spoon. For this gravy recipe, you will also need flour, a glass jar with tight-fitting lid, a wide-mouthed funnel, fresh rosemary, a fine sieve or strainer lined with cheesecloth, a 1-quart measuring cup or bowl and a gravy boat.
Step 1. To start to reserve your pan juices. Transfer the turkey to a serving platter, and then set it aside to rest while you make the turkey gravy. Carefully pour the warm juices from the pan into a fat separator, and then set aside. The turkey fat will rise to the top as the liquid cools, and the dark drippings, which are filled with tons of flavor, will stay at the bottom near the low-slung spout, which will later be poured straight into a pan.
Step 2. Deglaze the turkey pan. Return the roasting pan to the stove top over medium-high heat. Then carefully pour some Madeira wine into the turkey roasting pan and bring to a boil, and use a wooden spoon to help scrape off the caramelized and the crispy brown bits that are stuck to the sides and the bottom of the pan. The turkey roasting pan should appear to be almost clean when it is properly deglazed. The cooked-on bits left behind carry the turkey's flavor right into the gravy.
Step 3. Then combine the flour and the stock. Warm the stock over low heat and place about three tablespoons of flour into a glass jar that has a tight-fitting lid. Ladle about one cup of the warm stock into the jar.
Step 4. Shake the jar to mix the ingredients. Close the mason jar tightly, and shake vigorously until all of the flour is mixed into the warm stock.
Step 5. Add the separated turkey pan drippings. Pour the turkey pan drippings from the fat separator into the roasting pan, making sure to take care to add only the darker drippings at the bottom of the pan. Add some rosemary, and stir well. Adjust the seasoning. Cook over medium-high heat, making sure to stir occasionally to thicken until reduced.
Step 6. Strain to remove any solids. Then pour into a gravy boat. You will find this mashed potatoes recipe on the Oh Bite It site. On the site, you will find recipes with bacon, breakfast recipes, potatoes recipes, lunch food ideas, appetizer recipes, dessert recipes, easy food ideas and more. **
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