• 3 large baking potatoes, about 2 1/2 pounds
• 2 tablespoons unsalted nondairy margarine, melted
• 1 teaspoon kosher salt
• 2 teaspoons sugar
• Oil
• Concord Grape Wine Syrup, optional (recipe follows)
  
  Peel potatoes and dice into 2-inch cubes. Place in medium saucepan, cover with water and bring to boil over high heat. Reduce heat and simmer until potatoes are easily pierced with fork, about 15 minutes. Drain well.
  
  Push potatoes through ricer or fine sieve. Measure 3 cups of riced potatoes into mixing bowl. Stir melted margarine into potatoes. Add salt and sugar and mix well. Let cool. Divide mixture into 8 equal portions (about 3 ounces each) and shape each portion into a ball. (For advance preparation, cover with plastic wrap and refrigerate until ready to use.)
  
  Heat waffle iron and brush with oil. Place 1 potato ball in middle of waffle griddle and close griddle by pressing lid gently. Bake 4 to 5 minutes. Do not lift lid until waffle begins to steam, then carefully lift 1 corner of waffle with tines of fork to loosen. Transfer to foil-lined baking sheet while other waffles bake. Serve with Concord Grape Wine Syrup.

Makes 8 servings.

Kosher Concord Grape Wine Syrup

• 1-1/2 cups Kosher Concord grape wine or grape juice
• 1/2 cup sugar
• 1 tablespoon grated orange zest
  
  Bring wine and sugar to boil in heavy medium saucepan over medium-high heat, stirring frequently until sugar dissolves, 1 to 2 minutes. Stir in zest and simmer until sauce is reduced by 1/3, about 5 minutes. Serve hot or cold with Potato Waffle Latkes.

Makes about 1-1/2 cups.