Ingredients:

• 2 cups Idaho® mashed potatoes
• 1/4 cup low-fat buttermilk
• 2 large eggs
• 1/2 cup gluten-free flour blend (all-purpose flour works also)
• pinch of salt
• 1/2 cup shredded cheddar cheese
• 1/3 cup chopped ham
• 2 scallions (dark green parts only), thinly sliced
• cooking spray

• 1 tablespoon olive oil
• 1/4 cup chopped red onion
• 1 garlic clove, peeled and roughly chopped
• 1 cup roasted red peppers (about 2 medium roasted red peppers), sliced
• 2 scallions (light green parts only), thinly sliced
• 1/3 cup chicken broth
• 1/2 tablespoon agave (or any sweetener of choice)
• 1/2 tablespoon dried oregano
• 1/4 teaspoon ground cumin
• salt, to taste

Directions:

1. In a large bowl, mix mashed potatoes, buttermilk, and eggs. Add flour and a pinch of salt and stir until just incorporated. Fold in cheese, ham, and dark green parts of the scallions. Set aside the rest of the scallions for later.
2. Heat a large Belgian waffle maker on medium heat. When the iron is hot, spray it with cooking spray. Add 1 cup of mashed potato mixture onto the waffle iron and spread evenly. Cook for 3 to 4 minutes, or until the waffles are golden brown. Repeat for the remaining mixture.
3. To make the roasted red pepper sauce, heat a small skillet over medium heat. Add a tablespoon of olive oil and swirl. Add red onions and cook for 2 to 3 minutes, or until they soften. Add chopped garlic and cook for 30 seconds. Stir in sliced red peppers and remaining scallions and cook for a minute. Add chicken stock and cook for 2 minutes. Stir in agave, oregano and cumin, and turn off the heat. Blend everything until smooth. Adjust seasoning to your taste. Serve sauce with waffles.