Why it works: Potato and rosemary match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 708 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the batter
Fill medium saucepan with cold water, add potatoes, and bring to a boil.
Simmer over medium heat for 5 to 7 minutes, until potatoes are tender when pierced with fork.
Drain, transfer to large bowl, and mash with potato masher or large fork.
Stir in soy milk, eggs, oil and rosemary.
In medium bowl, whisk together flour, baking powder, salt and 1/4 tsp freshly ground pepper.
Stir into potato mixture just until combined.
Cook the waffles
Preheat oven to 200°F.
Lightly coat waffle iron with cooking spray and preheat.
Ladle 1 cup batter (or amount recommended by manufacturer’s directions for your waffle iron) into waffle iron. Use spatula to spread batter evenly.
Close lid and cook until waffles are golden, about 6 to 7 minutes.
Gently open lid and use fork to lift out waffles.
Serve immediately or transfer to baking sheet and keep warm in oven.
Repeat with remaining batter, lightly coating iron with cooking spray each time.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Potato + rosemarytop 3% of all pairsAroma overlapstrongMentioned together708 recipes
Shared aroma: beta-damascenone (apple, rose).
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Soy milk + flourtop 5% of all pairsAroma overlapstrongMentioned together185 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Potato + soy milktop 6% of all pairsAroma overlapstrongMentioned together34 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Egg + flourtop 8% of all pairsAroma overlaplowMentioned together104,138 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Potato + flourtop 9% of all pairsAroma overlaplowMentioned together5,160 recipes
Shared aroma: isobutyraldehyde (malty, green).
Egg and flour share little aroma chemistry, yet 104,138 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Russet potatoes
- Cooked and mashed to give the waffles a tender, moist body.
- Eggs
- Bind the batter and add structure as the waffles set.
- Soy milk or nonfat milk
- Adds liquid that hydrates the flour and potato into a pourable batter.
- All-purpose flour
- Provides starch and gluten that give the waffles their structure.
- Baking powder
- Releases gas that lifts the batter so the waffles rise and stay light.
- Rosemary
- Contributes the herbal aroma that defines the flavor of these waffles.
The step that matters
Mash the potatoes until smooth before adding the liquid. Lumps of potato left in the batter can keep the waffles dense and uneven. Stirring the flour in only until combined avoids overworking the gluten, which would make the waffles tough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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