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  1. Preheat a waffle iron. Place a rack on a baking sheet, put it in the oven , and preheat it to 200°F.

  2. In a medium bowl, combine the potatoes, salt, egg yolks, and butter (or oil), mashing and mixing until the mixture is lump-free.

  3. Beat in the buttermilk.

  4. In a separate bowl, whisk together the flour, baking powder, baking soda, chives (or scallions), and the crumbled bacon.

  5. Add this mixture to the wet ingredients and mix until just combined.

  6. In a clean, grease-free bowl, beat the egg whites until stiff but not dry and fold them into the batter.

  7. Cook the waffles immediately according to the manufacturer's instructions; this batter will not hold well.

  8. Transfer the finished waffles to the oven to keep warm while you cook the remaining batter.

  9. Leftover waffles can be frozen for a few weeks, and reheated in the toaster.

Tips from our Bakers

  • Waffle irons come in all shapes and sizes. This recipe makes 5 1/2 cups of batter, so you'll have a better idea of how many you can expect to get. A 7" Belgian style waffle uses about 3/4 cup of batter; a waffle that makes thinner, "standard" waffles uses about 1/2 cup and will yield more finished waffles.
  • If using leftover potatoes that have already been seasoned, cut back the salt in this recipe to 1/4 teaspoon.