Prep: 20 mins
Cook: 20 mins
Servings: 4 - 6

POTATO WAFFLES WITH SOUR CREAM & SMOKED TROUT

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Mashed potatoes are combined with grated potatoes, eggs, milk, flour and baking powder, then cooked in a waffle iron until golden. Served with sour cream, chives and smoked trout – a tried and tested winning combination.

Start cooking

Ingredients

750g Nanna Tate potatoes, 500g cut into even-sized chunks, 250g left whole
20g unsalted butter, melted, plus extra for greasing
100g plain flour
1 tsp baking powder
1/2 tsp fine salt
1/2 tsp black pepper
2 eggs
150ml whole milk
1/2 bunch chives, finely sliced, plus extra to serve
200g smoked trout, sliced into ribbons, to serve
300g sour cream
1 lemon, cut into wedges, to serve

Let’s get cooking!

Step 1 of 4
PREP YOUR TATES

Preheat the oven to 120°C.

Put the chopped potatoes into a pan of salted water, reserving the whole ones, bring to the boil and cook for 12-15 minutes until tender. Drain well and leave to steam dry

Meanwhile, coarsely grate the rest of the potatoes, place in a clean tea towel and squeeze out as much liquid as possible. Set aside, discarding the liquid.

Mash the cooked potatoes with the butter until smooth, then fold through the grated potato.
Step 2 of 4
MIX YOUR WAFFLES

In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the eggs and milk, then pour into the dry ingredients and whisk until combined. Fold through the potato mixture and chopped chives.
Step 3 of 4
COOK THE WAFFLES

Preheat a waffle iron.

Lightly grease it with butter, then spoon in enough mixture without overfilling, as it will expand as it cooks (how many batches you need will depend on the size of your waffle iron).

Close the lid and cook for 5-7 minutes or until golden brown and crisp. Keep the cooked waffles warm in the oven while you repeat with the remaining mixture.
Step 4 of 4
FINISH & SERVE

Plate the potato waffles with the ribbons of smoked trout and sour cream. Finish with a sprinkle of black pepper, flaky sea salt and an extra sprinkle of chives. Serve with lemon wedges.