Rosemary-Potato Waffles

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2 lbs. russet potatoes (about 5 medium), peeled and cut into small pieces

1 1/2 cups plain soy milk or nonfat milk

2 large eggs, beaten slightly

1 Tbs. vegetable oil

1 tsp. chopped fresh rosemary leaves

1 cup unbleached all-purpose flour

1 1/2 tsp. baking powder

2 tsp. salt

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