Mashed Potato Jalapeño Cheddar Waffles

World talk.

Iran and the six world powers, including the US, are expected to announce a deal today on Iran’s controversial “go nuclear for peaceful purposes” program.  If Iran chooses to halt advancing its nuclear program, the international community would ease up on sanctions crippling its economy.  Is this a breakthrough?  Don’t hold your breath.  Really, it’s your loss if you do.

Anyways…  These waffles.  They are amazing.  Shut.  The.  Front.  Door.  Amazing.

I would like to say that I got this idea simply because I’m so awesome and a freaking genius.  But that would be: 1) not true, and 2) frankly, really obnoxious.  Don’t get me wrong…  I have a pretty solid amount of self-esteem, but I have enough sense to be cool about it.

Melting butter might be one of my favorite past times.  It bubbles and browns and leaves the room smelling deliciously nutty.  Adding jalapeños and scallions just adds to the the zen moment of what is a Sunday morning brunch meditation.

Although surprisingly soft, a little time in the oven helps to crisp them up and melt that glorious cheddar cheese on top.

Whaaaaat.  Stop it right now.  Let’s habituate this.

Mashed Potato Jalapeño Cheddar Waffles

(yields 4 waffles, 8 halves)

adapted from Joy the Baker

Ingredients:

4 tablespoons unsalted butter

2 large eggs

1/4 cup buttermilk

2 cups mashed potatoes

1/4 cup milk

3 large scallions, diced

2 green jalapeños, sliced

1/2 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

black pepper, to taste

1/2 teaspoon garlic powder

1/2 cup vermont cheddar, grated

waffle iron

Preparation:

Melt butter in a small saucepan over medium-low heat, cooking until the it begins to crackle and pop and brown a bit. Turn off heat and transfer the browned butter to a medium bowl. Whisk in buttermilk and eggs until thoroughly combined. Add the mashed potatoes and remaining 1/4 cup milk.

Meanwhile, heat some olive oil in a small skillet over low-medium heat. Add scallions to the pan and sauté until done, about 4-5 minutes. Add to mashed potato mixture.

In a small bowl, whisk together flour, baking powder, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix the batter until all  is thoroughly combined.

Heat a waffle iron and coat with nonstick spray.

Pour batter (about 1/4 cup per waffle) onto the waffle iron.  Cook until golden on each side.  The amount of time depends on your waffle iron.  Remove waffles from  the iron and place on a cooling rack to rest.  The cooling rack will keep the waffles from getting soggy on the bottom as they cool.

Just before serving the waffles, turn oven to the broiler setting.  Place waffles on a baking sheet and top with cheddar cheese.  Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute.  Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).