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Gluten Free Mashed Potato Waffles

by 33 Comments

Gluten Free Mashed Potato Waffles

Gluten Free Mashed Potato Waffles

Gluten Free Mashed Potato Waffles

Gluten Free Mashed Potato Waffles

These Crispy Gluten Free Mashed Potato Waffles are similar to a potato pancake but taste ever better. They’re a great way to use up leftover mashed potatoes. I make extra just so I can make them. Potato Waffles make an excellent side dish.  Make them a meal by adding some Bacon and Cheddar Cheese.

Another amazing way to use up leftover mashed potatoes, is by making these Everything Mashed Potato Flatbread. They’re quick and easy to make and are sure to satisfy. I hope you enjoy them.

Ingredients 

1/2 of a Small White Onion

2 Tbsp Butter

3 1/2  Cups Mashed Potatoes

2 Eggs

1/4 Melted Butter

3/4 Cup Rice Flour

1/4 Cup Potato Starch (or Tapioca or Corn Starch)

2 Tsp Baking Powder

Directions 

1.Mince the onion and fry over medium heat in 2 tbsp of butter, for 5-10 minutes. Set aside to cool.

2. In a large bowl add the prepared mashed potato, onion, eggs  and melted butter. Mix until well combined.

3. Then add the rice flour, starch and baking powder. Mix well.

4. Preheat a well oiled waffle iron. Cook waffles until golden brown. To get them extra crispy place them into the oven and bake at 375 F for an additional 5-10 minutes.

Makes 8 Gluten Free Mashed Potato Waffles.

Serve with Sour Cream and Chives.


Gluten Free Mashed Potato Waffles

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Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread 

Gluten Free Stuffing

Gluten Free Stuffing

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Gluten Free Mashed Potato Waffles

 

Gluten Free Mashed Potato Waffles
 
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Author:
Recipe type: Waffle
Serves: 8 Waffles
Ingredients
  • ½ of a small White Onion
  • 2 Tbsp Butter
  • 3½  Cups Leftover Mashed Potatoes
  • 2 Eggs
  • ¼ Melted Butter
  • ¾ Cup Rice Flour
  • ¼ Cup Potato Starch (or Tapioca or Corn Starch)
  • 2 Tsp Baking Powder
Instructions
  1. Mince the onion and fry on medium low in  2 tbsp of butter, for 5-10 minutes. Let cool.
  2. In a large bowl add the prepared mashed potato, onion, eggs  and melted butter. Mix until well combined.
  3. Then add the rice flour, starch and baking powder. Mix well.
  4. Preheat a well oiled waffle iron. Cook waffles until golden brown. To get them extra crispy place them into the oven and bake at 375 F for an additional 5-10 minutes.

Everything Mashed Potato Flatbread

by 54 Comments

Everything Mashed Potato Flatbread

These Gluten Free Everything Mashed Potato Flatbread are just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes. I often make extra just so I can make them.

Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread

I’m in love with this easy to make light and fluffy Gluten Free Everything Mashed Potato Flatbread recipe. It’s inspired by what once was my favorite snack, the Everything Bagel. They’re generously topped with Poppy and Sesame Seeds, Dried Onion and Garlic and a little Basil and Salt.

They’re just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes. I often make extra just so I can make them.

Everything Mashed Potato Flatbread

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Everything Mashed Potato Flatbread

“These Gluten Free Everything Mashed Potato Flatbread are just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers.”

Ingredients 

2 Cups Prepared Mashed Potatoes (I used 2 Medium Russet Potatoes)

1/4 Cup Melted Butter

1 Egg

1 Cup Rice Flour

1/4 Cup Corn Starch ( or Tapioca or Potato Starch)

2 Tsp Baking Powder

1/2 Tsp Salt

For the Everything Topping:

2 Tsp Poppy Seeds

2 Tsp Sesame Seeds

2 Tsp Dried Garlic or 1/2 Tsp Garlic Powder

2 Tsp Dried Onion

1 Tsp Dried Basil

1/2 Tsp Salt

Directions 

1. Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.

2. In a large bowl, add the mashed potatoes. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.

3. Pre heat oven to 450 F.

4. In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.

5. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.

6. Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

Makes 8 Gluten Free Everything Mashed Potato Flatbread.

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Everything Mashed Potato Flatbread

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Everything Mashed Potato Flatbread

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5.0 from 1 reviews
Everything Mashed Potato Flatbread
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Serves: 8
Ingredients
  • 2 Cups Prepared Mashed Potatoes (I used 2 Medium Russet Potatoes)
  • ¼ Cup Melted Butter
  • 1 Egg
  • 1 Cup Rice Flour
  • ¼ Cup Corn Starch ( or Tapioca or Potato Starch)
  • 2 Tsp Baking Powder
  • ½ Tsp Salt
  • For the Everything Topping:
  • 2 Tsp Poppy Seeds
  • 2 Tsp Sesame Seeds
  • 2 Tsp Dried Garlic or ½ Tsp Garlic Powder
  • 2 Tsp Dried Onion
  • 1 Tsp Dried Basil
  • ½ Tsp Salt
Instructions
  1. Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.
  2. In a large bowl add the mashed potato. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for ½ hour.
  3. Pre heat oven to 450 F.
  4. In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.
  5. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.
  6. Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

Chicken Pot Potato Skins

by 6 Comments

Chicken Pot Potato Skins

Chicken Pot Potato Skins

Chicken Pot Potato Skins

Chicken Pot Potato Skins

You’ve got to try these Cheesy Gluten Free Chicken Pot Potato Skins. They’re so tasty and easy to make. They’re a great way to have Chicken Pot Pie without having to fuss over Gluten Free Pie Crust. I used Large Russet Potatoes because I wanted them to be big enough to have them for dinner. They would also make an easy and delicious appetizer, using smaller potatoes instead. They can be made a head of time, then stored in the fridge or freezer. Then heated up right before serving.

These Chicken Pot Potato Skins have me wondering what kind of Potato Skins I should make next. The Crispy Twice Baked Potato is a prefect base for Sandwiches. I used them to make BLT’s in this Recipe. If you’re looking for something to make with the extra potato from this Chicken Pot Potato Skins Recipe, you might want to check out this Gluten Free Potato Flatbread Recipe. 

Ingredients 

For the Potato Skins: 

3 Large Baked Russet Potatoes

1 Tbsp Vegetable Oil

1 Cup Shredded Mozzarella Cheese

For the Chicken Stew Filling:

1 Tbsp Oil or Butter

1 Onion

4 Cloves of Garlic

2 Carrots

2 Small Potatoes

3/4 Cup Green Peas

3 Cups Chicken Stock

1 Cup Cooked Chicken

2 Tbsp Butter

1 Tbsp Rice Flour

1 Tbsp Corn Starch

1/2 Cup Milk

1 Tsp Salt

1/2 Tsp Pepper

Directions 

For the Stew Filling:

1.In a large pot over medium heat, add the butter or oil. Dice, then add the onion. Peel and dice the carrots and potatoes, then add to the pot. Mince then add the garlic. Let cook for 5 minutes.

2.  Add the chicken stock to the pot, along with the cooked chicken and peas.

3. In a small pot melt 2 Tbsp of butter over medium heat. Then add the flour and corn starch, stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main pot.

4. Add, the salt and pepper. (If using store bought chicken stock, you may not need to add any salt)

5. Let simmer over low heat for 1/2 – 1 hour or until it thickens.

To make Homemade Chicken Stock Fill a large pot with water, then add the Chicken Carcass. Boil over medium heat for at least 1 hour. Then use a strainer to separate the bones from the stock. You can add onion and seasoning to the pot before boiling but I like to add it later. You can also freeze any extra stock in portioned containers to use later.

For the Chicken Pot Potato Skins:

1. Pre heat oven to 375 F.

2. Slice the baked potatoes in half lengthwise. Scoop out several tablespoons of the center of each of the potatoes. The thinner they are, the crispier they get.

3. Place skin side up onto a baking sheet and lightly brush the tops with oil, bake for 15 minutes. Turn them over and brush the other side with oil, then bake for another 15 minutes.

5. Turn your oven up to 400 F.

6. Place the potato skins, skin side down on the baking tray then fill each one with the chicken stew. Then cover each one with equal amounts of cheese.

7. Bake until the cheese is fully melted, approx 5 – 10 minutes.

8. Remove from oven and let cool for a few minutes.

 

This Recipe makes 6 Large Gluten Free Chicken Pot Potato Skins.

 

Chicken Pot Potato Skins

 

 

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Chicken Pot Potato Skins
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 6 Large Potato Skins
Ingredients
  • For the Potato Skins:
  • 3 Large Baked Russet Potatoes
  • 1 Tbsp Vegetable Oil
  • 1 Cup Shredded Mozzarella Cheese
  • For the Chicken Stew Filling:
  • 1 Tbsp Oil or Butter
  • 1 Onion
  • 4 Cloves of Garlic
  • 2 Carrots
  • 2 Small Potatoes
  • ¾ Cup Green Peas
  • 3 Cups Chicken Stock
  • 1 Cup Cooked Chicken
  • 2 Tbsp Butter
  • 1 Tbsp Rice Flour
  • 1 Tbsp Corn Starch
  • ½ Cup Milk
  • 1 Tsp Salt
  • ½ Tsp Pepper
Instructions
  1. For the Stew Filling:
  2. In a large pot over medium heat, add the butter or oil. Dice, then add the onion. Peel and dice the carrots and potatoes, then add to the pot. Mince then add the garlic. Let cook for 5 minutes.
  3. Add the chicken stock to the pot, along with the cooked chicken and peas.
  4. In a small pot melt 2 Tbsp of butter over medium heat. Then add the flour and corn starch, stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main pot.
  5. Add, the salt and pepper. (If using store bought chicken stock, you may not need to add any salt)
  6. Let simmer over low heat for ½ - 1 hour or until it thickens.
  7. To make Homemade Chicken Stock Fill a large pot with water, then add the Chicken Carcass. Boil over medium heat for at least 1 hour. Then use a strainer to separate the bones from the stock. You can add onion and seasoning to the pot before boiling but I like to add it later. You can also freeze any extra stock in portioned containers to use later.
  8. For the Chicken Pot Potato Skins:
  9. Pre heat oven to 375 F.
  10. Slice the baked potatoes in half lengthwise. Scoop out several tablespoons of the center of each of the potatoes. The thinner they are, the crispier they get.
  11. Place skin side up onto a baking sheet and lightly brush the tops with oil, bake for 15 minutes. Turn them over and brush the other side with oil, then bake for another 15 minutes.
  12. Turn your oven up to 400 F.
  13. Place the potato skins, skin side down on the baking tray then fill each one with the chicken stew. Then cover each one with equal amounts of cheese.
  14. Bake until the cheese is fully melted, approx 5 – 10 minutes.
  15. Remove from oven and let cool for a few minutes.

Potato Flatbread Gluten Free

by 12 Comments

Potato Flatbread Gluten Free

Potato Flatbread

Potato Flatbread Gluten Free

This Potato FlatBread Gluten Free is really easy to make and tastes amazing. They’re made with simple easy to find Gluten Free ingredients, that you probably already have in your pantry. They’re so light and fluffy you wouldn’t even know they’re gluten Free.  I like to serve them warm with Butter or I use it instead of an English Muffin for a tasty Eggs Benedict.  I also use it to make an amazing Gluten Free Gravlax with Smoked Salmon, Capers and Cream Cheese.

Ingredients 

2 Cups Prepared Mashed Potatoes (I used 2 Medium Russet Potatoes)

1/4 Cup Melted Butter

1 Egg

1 Cup Rice Flour

1/4 Cup Corn Starch

2 Tsp Baking Powder

1/2 Tsp Salt

Directions 

1.  Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.

2. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.

3. Pre heat oven to 450 F.

4. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet and poke each one with a fork several times. Brush with melted butter then sprinkle with a pinch of sea salt.

5. Bake for 15 – 20 minutes. Remove from the oven then brush with melted butter once more.

 

 

Potato Flatbread Gluten Free

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Cucumber Gravlax 

  

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Potato Flatbread Gluten Free
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free Bread
Serves: 8
Ingredients
  • 2 Cups Prepared Mashed Potatoes (I used 2 Medium Russet Potatoes)
  • ¼ Cup Melted Butter
  • 1 Egg
  • 1 Cup Rice Flour
  • ¼ Cup Corn Starch
  • 2 Tsp Baking Powder
  • ½ Tsp Salt
Instructions
  1. Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.
  2. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for ½ hour.
  3. Pre heat oven to 450 F.
  4. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet and poke each one with a fork several times. Brush with melted butter then sprinkle with a pinch of sea salt.
  5. Bake for 15 - 20 minutes. Remove from the oven then brush with melted butter once more.