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1
In a medium saucepan, warm the milk over moderately high heat until bubbles appear around the edge.
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2
Remove from the heat and stir in the cornmeal, molasses, chocolate, caraway seeds and salt.
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3
Let the mixture cool completely.
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4
Add the egg yolks and yeast to the batter; stir to dissolve the yeast.
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5
Stir in the all-purpose flour.
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6
Cover loosely with plastic wrap and let stand in a warm place for 1 hour.
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7
Stir in the whole wheat and rye flours, then cover and refrigerate overnight.
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8
Bring the waffle batter to room temperature.
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9
Preheat a lightly oiled 8-inch-square waffle iron.
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10
Stir the mashed potatoes and melted butter into the batter.
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11
In a stainless-steel bowl, beat the egg whites with the sugar until soft glossy peaks form.
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12
With a rubber spatula, fold one-third of the beaten whites into the batter, then fold in the remaining whites.
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13
Pour a scant 1 1/2 cups of the waffle batter into the preheated iron and bake until browned and crisp, about 7 minutes.
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14
Transfer the waffles to a platter and cover loosely with foil.
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15
Bake the remaining waffle batter; lightly brush the iron with oil between batches if necessary.
