Wednesday, April 06, 2016

Waffling Leftovers: Mashed Potatoes & Potato Puree

Do you really need an intro to my Waffling Leftovers series at this point?  By now, you know what I do.  I reheat my leftovers, generally as is, in my waffle iron.  And I usually love the results.  I've covered Italian main dishes (lasagna, pizza, etc), I've covered casseroles (tuna noodle, shepherd's pie, etc), and now, its on to side dishes (like the crazy successful grits from last week).

Mashed/pureed potatoes: Will it Waffle?  Yes ... but, like mac and cheese, some crusting is required to maintain structural integrity.

Mashed Potatoes

Mashed Potatoes.
The ingredient list I had in mind was simple: leftover mashed potatoes.  In this case, the potatoes actually came from leftover shepherd's pie, so there was a bit of peas, carrots, and corn also in the mix, but, just go with it.

Inside the waffle maker ...
I thought the mashed potatoes would waffle up and get a crispy exterior, like a potato pancake.  It sorta did ... except, there was absolutely no structural integrity.

I left it cooking for quite a while longer, and it got slightly more crispy, but it was clear that there was no way I'd ever be able to extract it as a full waffle from the waffle iron.

Tasty, and I liked the crispy bits, but certainly not a waffle.
Crusted Mashed Potatoes.
I had a tiny bit left of the mashed potatoes, that I was planning to just heat up and eat as regular mashed potatoes, but I couldn't resist trying to improve on my failed experiment.

Remembering how adding a cornflake crust made waffled mac and cheese a success, I added a crushed cornflake crust to the mashed potato and made a tiny little crusted mashed potato patty and waffled it.

And ... it worked.  While this was a small test, it held together fine and got super crispy on the outside.  I didn't mind the slight cornflake contamination of my mashed potatoes either, although I certainly wouldn't think of combined the two normally.

Next time, I'd certainly go for a crust again, although I'd try breadcrumbs.

Potato Puree

Potato Puree.
A few months later, I again had leftover mashed potato.  Ok, technically, it was potato puree, not mashed potatoes.  It was incredible, loaded up with soooo much butter and cream, plus chives for even more flavor.  It was crazy creamy, crazy decadent, and oh so delicious.

Thus, into the freezer the leftovers went.
Leftover Potato Puree.
I pulled out the leftovers, and heated one block up in the toaster oven.  It came out fine, and I was impressed at the texture of the potatoes, even when frozen and reheated.  I think because it was such a smooth puree, no strange texture resulted from the freezing, as usually happens with mashed potatoes.

But you know me, I wanted to waffle things, so, into the waffle iron the other chunk went.
Almost there ...
Except ... I forgot to read my previous post, and failed to crust it.  I remembered this when I opened the lid to check on it, but actually, it looked like it was holding its structure fine, just obviously not done yet.

So, I let it go a bit longer, so the two halves would bind together.
I waited a bit too long though, as the top got a bit burnt.  Somehow the bottom side didn't though, which upset me slightly, because it means that my waffle plates aren't the same temperature ...

Anyway, even without crusting, this was a success.  It held together nicely, was super crispy on the outside, and a bit creamy inside.  It was kinda like hashbrowns or fries even.  I really enjoyed it, even if slightly over done.
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