Potato Waffles with Rosemary-Garlic Oil

Published: September 1, 2007, 3:32 pm

2 Russet potatoes Salt to taste 1/4 c Extra-virgin olive oil 1 sm Onion, peeled, fine chopped 2/3 c Milk Freshly ground black pepper -to taste 2 lg Eggs 1 c All-purpose flour 2 ts Double-acting baking powder (From Dorie Greenspan's "Waffles From Morning to Midnight" (Morrow). Makes about 6 6-1/2" waffles. Peel, wash and cut the potatoes into uniform small pieces. Put in a large pot with cold water to cover, salt well, and bring to a boil. Then lower heat and cook until potatoes can be pierced easily with a fork; drain, reserving about 1/2 cup of potato water. Transfer potatoes to a large mixing bowl. While potatoes cook, heat olive oil and chopped onion in a small skillet over low heat just until onion softens a bit. Pour oil and onion over drained potatoes. Add milk to still-warm skillet - just to take chill off - then pour milk over potatoes. Using a fork, a potato masher or a rubber spatula, mash potatoes with oil and milk. Add 1/4 cup of warm potato water, reserving

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