Servings: 8 to 9
Mashed Potato Waffles and Creamy Avocado Basil Sauce
What do you do with a massive batch of leftover mashed potatoes? You make waffles! These flavor-packed mashed potato waffles are the perfect make-ahead breakfast!
Ingredients
Waffles
- 2 cups (about 225g) mashed potatoes
- 2 TBS ghee, melted (or butter if not paleo)
- 1 1/2 tsp kosher salt
- 1/2 tsp granulated garlic
- 2 large eggs
- 1/4 cup (60 ml) full-fat coconut milk
- 1/2 cup (55g) almond flour
- 1 stalk of green onion, chopped
- 1/3 cup (40g) chopped red pepper
- 4 sun-dried tomatoes, chopped
- 3 TBS chopped basil
- 1 1/2 TBS coconut oil for brushing
Creamy Avocado Basil Sauce
- 1/2 medium haas avocado
- 1/4 cup basil leaves, about 6 to 8 leaves
- 6 TBS water
- 2 1/2 TBS olive oil
- 2 TBS cashew cream, or yogurt if not paleo
- 1 TBS lime juice, about 1/2 lime
- 1 tsp kosher salt, more to taste
- 1 garlic clove
Instructions
- Preheat your waffle maker to medium heat.
- In a large bowl, mix the mashed potatoes, ghee, salt, and granulated garlic together. Mix in the eggs, coconut milk, almond flour, green onion, red pepper, sun-dried tomatoes, and basil together. You should get a slightly thick and creamy batter.
- Brush some coconut oil onto the waffle iron. These waffles are going to be pretty small, so you'll only need to brush about a 2 to 3-inch square space. Make sure to brush both sides of the iron.
- Take 1/3 cup of the batter, and place it onto the oiled waffle iron. Close and cook for about 4 minutes. The waffles should have a deep golden brown color. Use tongs or a large spoon to help remove the waffles.
- While the waffles are cooking, mix all the ingredients for the creamy avocado basil sauce together in a blender.
- Serve waffles with avocado sauce. Refrigerate leftovers in an airtight container for up to 4 days. Avocado basil sauce can keep in the fridge for up to a week. It's great on salads, too!
Notes
NUTRITION INFORMATION: Amount for 1/8th of Recipe (including avocado sauce): Calories: 225, Total Fat 18.6g, Saturated Fat: 7.1g, Sodium: 623mg, Cholesterol: 54.7mg, Total Carbohydrate: 12g, Dietary Fiber: 3g, Sugar: 1.5g, Protein 5g
- Waffle recipe loosely adapted from the Mashed Potato, Cheddar and Chives Waffles recipe from Joy the Baker.
- You want to cook these waffles for longer than you would normal ones because this allows the mashed potatoes to firm up and be easier to remove from the waffle maker.
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