Potaffles

Ingredients:

Lightened-Up Hollandaise Sauce

• 1 cup nonfat Greek yogurt
• 2 egg yolks
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt

Cheddar Chive and Sausage Potato Waffles

• 2 cups leftover Idaho® mashed potatoes
• 2 eggs
• 1 cup shredded cheddar cheese, divided
• 2 tablespoons flour
• 2 tablespoons chopped chives
• 8 turkey sausage links, chopped
• Pinch of salt and pepper

Instructions:

Hollandaise Sauce

1. In a microwave-safe bowl, whisk together the Greek yogurt, egg yolks, lemon juice, Dijon mustard, and salt until completely smooth.
2. Microwave the mixture in 15-second increments, whisking well after each interval to prevent the eggs from scrambling.
3. Continue heating and whisking until the sauce thickens to a creamy, pourable consistency. This took about 1½ minutes total.
4. Serve immediately over cheddar chive and sausage potato waffles.

Potaffles

1. Preheat a mini waffle maker according to manufacturer’s instructions.
2. In a large bowl, combine the Idaho® mashed potatoes, eggs, ½ cup of the cheddar cheese, flour, chives, chopped turkey sausage, salt, and pepper. Mix until evenly combined.
3. Lightly grease the waffle maker if needed. Add a heaping ¼ cup of the Idaho® potato mixture to the waffle maker, then sprinkle the top with about 1 tablespoon of the remaining cheddar cheese.
4. Close the waffle maker and cook until golden and crisp, about 5 minutes per waffle, or according to your waffle maker’s instructions.
5. Repeat with remaining batter.
6. Serve warm with Lightened-Up Hollandaise Sauce for dipping or drizzling.