Mix mashed potato, tapioca starch, maple syrup and ¼ cup of water. Add more if the batter is too thick
Pour the batter onto a lightly oiled waffle maker and cook until slightly browned and crispy. For mini waffles, divide the batter into smaller portions and spread them out in the waffle maker so that they don’t touch.
Carefully remove the cooked waffles and for the best texture, let cool before enjoying since that helps the moffles become extra chewy.
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