Loaded Mashed Potato Waffles with Ranch Cream Cheese

Name: Loaded Mashed Potato Waffles with Ranch Cream Cheese
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds Yukon gold potatoes, peeled and cut into 2-inch cubes; 4 teaspoons fine kosher salt; 2/3 cup half-and-half, microwaved for 30 seconds; 4 tablespoons unsalted butter, cubed; 2 large eggs; 1 cup shredded sharp Cheddar; 6 slices thick-cut bacon, microwaved for 12 minutes, chopped; 5 green onions, sliced, white and light green parts; Nonstick cooking spray; One 8-ounce package cream cheese, at room temperature; One 1-ounce packet ranch seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder

Recipe courtesy of Sarah Adams

Show: Charleston Chow

Episode: Dinner Party Divas

Loaded Mashed Potato Waffles with Ranch Cream Cheese

1 Review

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

531

Total Fat

42

Saturated Fat

20

Carbohydrates

28

Dietary Fiber

3

Sugar

4

Protein

13

Cholesterol

158

Sodium

600

Total: 45 min
Active: 45 min

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

531

Total Fat

42

Saturated Fat

20

Carbohydrates

28

Dietary Fiber

3

Sugar

4

Protein

13

Cholesterol

158

Sodium

600

Total: 45 min
Active: 45 min

Ingredients

1 1/2 pounds Yukon gold potatoes, peeled and cut into 2-inch cubes

4 teaspoons fine kosher salt

2/3 cup half-and-half, microwaved for 30 seconds

4 tablespoons unsalted butter, cubed

2 large eggs

1 cup shredded sharp Cheddar

6 slices thick-cut bacon, microwaved for 12 minutes, chopped

5 green onions, sliced, white and light green parts

Nonstick cooking spray

One 8-ounce package cream cheese, at room temperature

One 1-ounce packet ranch seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Directions

Preheat the oven to 200 degrees F.
Place he diced potatoes in a large pot and cover with cold water by about 3 inches. Add 2 teaspoons of the salt and bring the potatoes to a simmer (don't let them boil or they'll begin to break up and become waterlogged). Cook until you can pierce the potatoes with a knife without resistance, but do not overcook. Drain the potatoes and set aside.
In a stand mixer fitted with a paddle attachment, start mixing the still-warm potatoes, along with the remaining 2 teaspoons salt, on low speed for 1 minute. Increase to medium speed and beat the potatoes for 2 minutes. Reduce the speed to low and slowly add the warm half-and-half. Allow all of the half-and-half to incorporate, and then slowly add the butter cubes. Mix until combined. Slowly add the whole eggs, one at a time, allowing them to fully incorporate. With the mixer still on low speed, add the Cheddar, chopped bacon and green onions.
Heat a Belgian waffle iron. Once fully heated, spray liberally with nonstick cooking spray. Scoop the potato mixture into the waffle iron in batches. Cook until golden brown, about 5 minutes. Keep warm in the oven.
Whisk together the cream cheese, ranch seasoning, garlic powder and onion powder in a small mixing bowl.
Serve the ranch cream cheese alongside the waffles. Then blow people's minds.

Cook’s Note

In a pinch, you can also buy a 24-ounce tub of store-bought mashed potatoes. Then prepare as above, but skip the first 4 ingredients and the cooking of the potatoes.

Loaded Mashed Potato Waffles with Ranch Cream Cheese

Loaded Mashed Potato Waffles with Ranch Cream Cheese

1 Review

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