Makes 4 (6 -inch) waffles
COOKS NOTE: You will need clarified butter or vegetable oil for greasing the waffle iron.
2 large (1 pound) baking potatoes, such as Idaho or russet, peeled and cut into 1-inch cubes
2 tablespoons unsalted butter
1/4 cup milk
1 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons unsalted butter, cut into 1/2-inch cubes, chilled
1/2 cup milk
1 large egg
4 teaspoons finely chopped fresh chives
1 cup sour cream
1 cup Sarabeth's Chunky Apple Preserves, or applesauce
1. Place the potatoes in a medium saucepan and cover with lightly salted water. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender, 15 to 20 minutes. Drain well and transfer to a medium bowl. Using a potato masher, mash the potatoes with the butter, then mix in the milk. (You should have 2 cups of mashed potatoes.) Cool until tepid, but not cold and firm.
2. Heat the waffle iron according to the manufacturers’ instructions.
3. In a food processor fitted with the metal blade, pulse the flour, baking powder, salt and pepper to combine. Add the butter and pulse 15 to 20 times until the butter is very finely chopped. Transfer to a medium bowl. In a small bowl, whisk the milk and egg to combine. Add the flour mixture to the mashed potatoes, alternating with the milk and egg mixture. Mix gently until smooth. Fold in the chives.
4. Grease the grids of the waffle iron lightly with clarified butter. Using a 2 1/2-inch ice-cream scoop, place 2 level scoops ( or 2/3 cup) of batter in the center of the waffle iron. Close the lid and bake until the waffle is crisp and brown, 4 to 6 minutes. Transfer to a warmed serving plate.
5. Serve immediately, topping each waffle with a dollop of sour cream and Chunky-Apple Preserves.