Using a potato pancake mix, which you'll find at the market near the instant mashed potatoes, cut preparation time. Serve as a side dish with beef or pork.
1 teaspoon baking powder
1 (5.8-ounce) package shredded potato pancake mix (such as Panni)
1 3/4 cups fat-free milk
1 (8-ounce) carton reduced-fat sour cream
1 large egg
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
1/4 cup chopped fresh chives
How to Make It
Coat a waffle iron with cooking spray, and preheat.
Combine baking powder and potato pancake mix in a large bowl. Place milk, sour cream, and egg in a medium bowl; stir well with a whisk. Add milk mixture to potato pancake mixture, stirring until smooth. Fold in cheese and chives.
Spoon about 1/2 cup batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
Some people might like these but I didn't think it was worth all the ingredients and the time it took to make the waffles. I made it exactly as stated, except for the baking powder which I forgot to add. I had trouble with the waffles separating (the top half sticking to the top half of the waffle maker) until I learned to smash the top of the waffle maker down until it touched the bottom, which made a thinner waffle that stayed together much better. Overall though, I prefer mashed potatoes.