Rosemary-Potato Waffles

Peel and cut russet potatoes into small pieces, then place in a pot of cold salted water and bring to a boil. Cook until fork-tender, about 12-15 minutes.

Drain the cooked potatoes thoroughly and return to the pot. Mash until smooth or with a few small lumps, depending on desired texture.

Combine the mashed potatoes with 1 1/2 cups plain soy milk or nonfat milk in a large mixing bowl and stir until smooth.

Add the 2 beaten eggs and 1 tablespoon vegetable oil to the potato mixture and whisk until fully incorporated.

In a separate bowl, whisk together 1 cup unbleached all-purpose flour, 1 1/2 teaspoons baking powder, 2 teaspoons salt, and 1 teaspoon chopped fresh rosemary leaves.

Fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.

Preheat a waffle iron according to the manufacturer's instructions.

Lightly oil the waffle iron or use a nonstick spray. Pour about 3/4 cup batter into the center of the waffle iron and close the lid.

Cook until the waffle is golden brown and crispy on the outside, approximately 4-5 minutes, then remove carefully.

Repeat with remaining batter, cooking each waffle until golden brown.

Serve the waffles warm, immediately after cooking.