Loaded Mashed-Potato Waffles

Place potatoes in a large saucepan and add water to cover. Bring to a boil over medium-high heat and cook until tender, 10 to 20 minutes.

Preheat waffle maker to medium-high. Drain the potatoes and transfer to a large bowl. Mash the potatoes until smooth. Whisk 2 eggs, buttermilk, potato starch, salt and pepper in a medium bowl. Stir the mixture into the potatoes. Stir in scallions and cheese. Add the mixture to the waffle maker, a heaping 3/4 cup at a time, and cook according to the manufacturer's directions. Repeat with the remaining batter.

Meanwhile, bring about 1 inch of water to a simmer in a large high-sided skillet over medium heat. Crack in each of the remaining 4 eggs, one at a time, and cook until the whites are set but the yolks are still soft, 2 to 3 minutes. With a slotted spoon, transfer the eggs to a kitchen towel and pat dry. Top each waffle with an egg. Serve with scallions, bacon, sour cream, avocado, pickled jalapeños and/or pico de gallo, if desired.