Paired with a Farmhouse Ale/Saison
Whew, you guys…This has been quite the crazy week. When I started taking classes again, I had a whole time schedule down. I would spend most of my weekends catching up on Cooking and Beer stuff and then give all of my attention to schoolwork during the week. This has certainly not been the case, and I’m feeling a bit overwhelmed. This is OK though. It’s a good feeling…feeling overwhelmed. I actually feel like I get more done, even though I absolutely waited to the last minute to write this post. So about this post…
It took me a while to hop on the “let’s make everything we possibly can in a waffle iron” bandwagon. I loved the idea of it, and there have been many great recipes floating around. Aside from your traditional sweet waffles, the only idea I’ve really decided to embrace so far is the mashed potato waffle. You guys…You guys…where do I even begin? This idea is seriously genius, and I swear to you they come out amazing every single time!
These goat cheese and spinach mashed potato waffles are by far the best variety I’ve made so far. I threw bacon in this recipe, but it’s definitely not mandatory. The goat cheese gives it a completely different element of flavor, and the spinach adds some earthiness. This recipe is a must make you guys, so if you have leftover mashed potatoes hanging around, make them ASAP!
Beer Maybe it’s my obsession with spring being right around the corner, but I have busted out the farmhouse ales a little early this year. They are usually a more summerlike beer, but I love them with these waffles. Farmhouse ales tend to have a little bit of earthiness attached to them, and that really pairs well with the spinach in this recipe. Also, this recipe is very delicate when it comes to flavor. You need a beer that can stand up to that. A hoppier beer would wash away the flavor of the waffles, but the farmhouse ale compliments it perfectly.
Goat Cheese and Spinach Mashed Potato Waffles
Yields 4-5 waffles
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 cups leftover mashed potatoes
- 2 tablespoons canola oil
- 1 large egg
- 1/3 cup buttermilk
- 1/4 cup fully-cooked chopped bacon (optional)
- 1/2 cups crumbled goat's cheese
- 1 cup baby spinach, chopped
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- pinch of black pepper
- Serve with: sour cream, ketchup, condiments of choice
- Preheat your waffle iron to the medium-high setting if that's an option. Spray it with a nonstick spray.
- While the waffle iron is heating up, prepare your batter. In a large bowl, mix together the mashed potatoes, oil, egg, buttermilk, bacon, goat's cheese, and spinach until fully combined.
- In a separate small bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper. Add the dry ingredients to the wet and stir until just combined.
- Add about 1/2 cup of the batter to the center of the waffle iron. It won't be as easy to spread as a typical waffle batter. Very gently smooth it out so that it just covers a portion of each square or triangle of your waffle iron. Close the waffle iron and cook until either your waffle iron says that it's ready or wait about 4-5 minutes if you don't have a timer integrated in your waffle iron.
- Be careful pulling the waffle away from the waffle iron, and transfer it to a small plate. Repeat for the rest of the batter.
- Serve the waffles immediately. I like them served with sour cream, but they are good all by themselves also! Enjoy!