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Potato waffles

Potato waffles are made from 250 g cold, boiled, mashed potatoes, flour, milk, melted fat, baking powder and cold water. The batter rests half an hour, is whisked and baked golden brown in a waffle iron. From Erken's Stor kokebok (1949), p. 675.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 675 (falt i det fri)

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About the dish

Waffles with potatoes in the batter were a way of using up leftover boiled potatoes. The book has several waffle recipes, and this one has no eggs.

How to make it

  1. 1

    Mix the batter

    Work the mashed potatoes, flour and milk together. Let the batter stand for about half an hour.

  2. 2

    Add fat and baking powder

    Stir in the melted fat and the baking powder.

  3. 3

    Whisk and thin

    Whisk the batter well just before baking and stir in the cold water.

  4. 4

    Bake

    Grease the waffle iron the first time and bake the waffles a nice golden brown.

Changes from the original

Del. is converted to dl, and ditto marks are read as grams. Amounts and method are unchanged.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 675) → Modernised~74% of the text changedremovedadded
250 gr. kokte kolde g poteter (kokte, kalde og malte). 250 » mel 1 teskje bakepulver g hvetemel. 3 del. melk dl melk. 1 spiseskje ss smør (smeltet, eller fett fett). 1 ts bakepulver. 2 del. koldt vann De dl kaldt vann. smør (til å smøre vaffeljernet første gang). Arbeid de malte poteter, mel potetene, melet og melk arbeides sammen, står melken sammen. La røren stå i ca. ½ time. Det en halv time.. Ha i det smeltede fett fettet og bakepulver has i. bakepulveret.. Visp røren godt like før stekningen steking og ha i det kolde vann. kalde vannet.. Smør jernet vaffeljernet første gang og stek vafler vaflene pent gulbrune.

Note on Modernised

«Del.» er omregnet til dl, og dittotegn er tolket som gram. Mengder og metode er uendret.

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Frequently asked questions

Why should the batter rest?
The book says the potatoes, flour and milk should stand for about half an hour before the fat and baking powder are added.
When is the cold water added?
Just before baking, after the batter has been well whisked.
Must the iron be greased?
Yes, the first time.

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