These savory waffles are quite something! You basically mix the potato mash with Kachkéis, then add a bit of flour and then bake it in the waffle iron until crispy. Yes, it sounds slightly mad but a Kachkéis lover should really enjoy these crispy Kachkéis-flavoured treats.
I’m upping the madness by serving it with apple compote and/or mustard – a nod to my two favourite Gromperekichelcher-dips…
500g floury potatoes
20g butter
200g Kachkéis
120g flour
½ tsp baking powder
1 tsp salt
pepper
To serve:
apple compote
Luxembourgish mustard
Makes 5 round heart-waffles
Peel the potatoes and cut into cubes. Put in a large saucepan with some salt, top with boiling water and cook for 15 minutes until soft.
Drain and mash the cooked potatoes, adding the butter and Kachkéis. Season with 1 tsp of salt and some pepper. Set aside to cool completely.
Once the mash is cool, add the flour and baking powder and knead into a dough.
Cut the dough into 5 portions of approximately 140g each and roll each into a ball.
Heat a heart-shaped waffle iron to medium. Once hot, add a dough ball in the middle of the waffle iron, press down, and bake for approximately 3 minutes until the waffle is brown and crispy. Repeat with the remaining dough balls.
Serve the hot waffles with a dollop of apple compote and some Luxembourgish mustard.
Tip: You can freeze the waffles and reheat them in the toaster, as they become super crispy in there.
