A Waffle Iron Surprise
My grandson thought I was silly. I put mashed potatoes in the waffle iron. His eyes got wide when he saw it. Now it’s his favorite lunch. I still laugh at that.
This recipe is perfect for using up leftovers. It turns simple potatoes into something fun. Why does this matter? It teaches us not to waste food. Every little bit can become a new treat.
Two Kinds of Spuds
You can make these waffles two ways. The first uses soft, creamy mashed potatoes. The second uses raw potatoes you shred yourself. They create different textures, but both are delicious.
The mashed potato waffles are soft inside and crispy outside. The shredded potato ones are crunchier all the way through. Which texture do you think your family would like more?
The Secret is in the Pan
Do not skip brushing the waffle iron with oil. This is my best tip. It makes the waffles golden and helps them not stick. Doesn’t that sizzle sound wonderful?
Fun fact: The first waffle irons were two metal plates with wooden handles. People held them over a fire! I am very glad for my electric one. It makes everything so much easier.
Make It Your Own
This is where you can have fun. Top your potato waffles with anything you love. We like sour cream and chives. My husband always adds crispy bacon.
You could try a sunny-side-up egg. Or some creamy avocado. What is one topping you would love to try? Sharing food with others makes it taste better. That’s why this matters. It brings people together.
A Kitchen Lesson
I learned to cook from my mother. She never let anything go to waste. This recipe reminds me of her. It feels good to carry on that tradition.
These waffles show that simple food can be special. You do not need fancy ingredients. Did you learn a recipe from someone in your family? I would love to hear about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Potatoes | 3 cups, mashed | Can be prepared a day in advance |
| Butter | For mashing and sautéing | Used in both the potatoes and for cooking aromatics |
| Milk | For mashing | Added to the mashed potatoes |
| Salt | To taste | Added to the mashed potatoes and the batter |
| Onion | 1, finely diced/chopped | Sautéed until soft and fragrant |
| Garlic | Minced | Sautéed with the onion |
| Oil (e.g., Coconut Oil) | For brushing | Used to lightly coat the waffle iron |
| Eggs | 2 | Used in the shredded potato batter |
| Shredded Cheese | 1/2 cup | Added to the shredded potato batter |
| Flour | 2 tablespoons | Helps bind the shredded potato batter |
Easy Potato Waffles Two Ways
Hello, my dear! Let’s talk about potato waffles. They are my favorite kitchen trick. You can make them two different ways. One is soft and cozy, like a hug. The other is crispy and fun. Both are perfect for any meal. I love how the whole house smells. Doesn’t that smell amazing?
My grandson invented the mashed potato kind. He loved my mashed potatoes so much. One day he asked, “Can we put them in the waffle iron?” I still laugh at that. But you know what? It worked beautifully. Now we make them all the time. It’s a wonderful way to use up leftovers.
How to Make Mashed Potato Waffles
This first recipe is so simple. It starts with your favorite mashed potatoes. You can even use yesterday’s potatoes. Let’s get started, shall we?
- Step 1: First, make your mashed potatoes. Peel the potatoes and cut them up. Boil them in water until they are soft. Then drain all the water out. Mash them with butter, milk, and a little salt. I like mine nice and smooth.
- Step 2: Now, let’s cook the onion and garlic. Chop them up nice and small. Melt some butter in a pan. Cook them until they smell wonderful. This makes the whole kitchen feel like home. (A hard-learned tip: don’t walk away from the pan! They can burn so quickly.)
- Step 3: Put your mashed potatoes in a big bowl. Add the cooked onion and garlic. Mix everything together really well. The batter will be nice and thick. This is my favorite part. It feels so comforting to stir.
- Step 4: Heat up your waffle iron. Brush it with a little oil. Spoon your potato batter onto the hot iron. Spread it out to the edges. Cook until it is golden and crisp. Sweet or savory? Which topping do you think goes best? Share below!
Cook Time: 15–20 minutes
Total Time: 30–40 minutes
Yield: 4 servings
Category: Breakfast, Side Dish
Three Fun Twists to Try
Once you know the basics, you can get creative. Here are a few of my favorite ideas. They are all so tasty and easy.
- Pizza Waffle: Mix in some shredded cheese and chopped pepperoni. Serve with a little warm marinara sauce for dipping. It’s a kid’s dream come true.
- Herb Garden Waffle: Stir in fresh chives and a little dill. It tastes like a sunny summer day. Perfect with a dollop of sour cream.
- Everything Bagel Waffle: Sprinkle the batter with everything bagel seasoning. It adds such a nice crunch and flavor. My neighbor gave me this idea.
Which one would you try first? Comment below!
Serving Your Waffles
Now, for the best part. Let’s talk about how to serve them. A potato waffle is like a blank canvas. You can put almost anything on top.
For a hearty meal, top them with a fried egg. The runny yolk is so good. Add some crispy bacon on the side. You could also add a big spoonful of sauerkraut. It’s a surprisingly delicious combination.
To drink, I love a cold glass of apple cider. It’s sweet and tangy. For a grown-up treat, a light lager beer is very nice. It cuts through the richness perfectly. Which would you choose tonight?
Keeping Your Waffles Happy for Later
Let’s talk about saving some for tomorrow. These waffles freeze beautifully. Just let them cool completely first. I lay them on a baking sheet in a single layer. Then I pop the whole sheet into the freezer for an hour. This is called flash freezing. It keeps them from sticking together. After that, you can put them all in a bag. The first time I did this, I was so impatient. I put warm waffles in the bag. What a sticky mess we had! Now you know my little secret.
To reheat, use your toaster. It makes them crispy again. Your oven works great too. This is perfect for busy mornings. You can make a big batch on the weekend. Then you have a quick breakfast all week. This matters because it saves you time. A good breakfast starts your day off right. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Waffle Troubles
Sometimes, our cooking doesn’t go as planned. That is perfectly okay. Here are some easy fixes for common problems. Your waffle might stick to the iron. This happens to everyone. Just make sure you brush the iron with enough oil. I remember when I forgot the oil once. We had to scrape the waffle out with a fork! A well-oiled iron makes all the difference.
Your shredded potato waffle might be soggy. The secret is to spread the batter very thin. Push it all the way to the edges. This helps it cook evenly and get crispy. If your batter is too wet, add a little more flour. Getting this right matters for the texture. A crispy waffle is so much more fun to eat. It also builds your confidence in the kitchen. Which of these problems have you run into before?
Your Potato Waffle Questions, Answered
Q: Can I make these gluten-free?
A: Yes, you can! Just use your favorite gluten-free flour blend. It works just as well.
Q: Can I make the batter ahead of time?
A: The mashed potato batter is great made a day ahead. Keep it covered in your fridge.
Q: What can I use instead of cheese?
A: You can simply leave it out. Or add a sprinkle of nutritional yeast for a cheesy flavor.
Q: Can I double this recipe?
A: Of course! Doubling it is no problem at all. It is perfect for feeding a crowd.
Q: Are the onions absolutely necessary?
A: Not at all. If you do not like onions, feel free to skip them. *Fun fact: The first potato pancakes were made with just potatoes, salt, and oil.* Which tip will you try first?
A Final Word From My Kitchen to Yours
I hope you love these waffles as much as we do. Cooking should be fun and full of discovery. Do not be afraid to make them your own. Add your favorite herbs or spices. The best recipes are the ones we share. I would be so thrilled to see your creations. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Fiona Brooks.
Easy Potato Waffles Two Ways
Description
Enjoy crispy, savory potato waffles two different ways: one made with creamy mashed potatoes and another with shredded potatoes for a different texture.
Ingredients
For Mashed Potato Waffles:
For Shredded Potato Waffles:
Instructions
- For Mashed Potato Waffles: Prepare the mashed potatoes by boiling peeled, cubed potatoes until tender. Drain and mash with butter, milk, and salt.
- Cook the finely diced onion and minced garlic in butter until soft and fragrant.
- In a large bowl, combine 3 cups of the mashed potatoes with the sautéed onion and garlic. Add the remaining waffle ingredients (flour, eggs, baking powder) and mix until fully incorporated.
- Preheat your waffle iron and lightly brush with oil. Spoon the batter onto the iron, spreading it thinly and evenly. Cook until set and golden. Serve with toppings like scallions, sour cream, bacon, avocado, sauerkraut, eggs, or diced onion.
- For Shredded Potato Waffles: Preheat your waffle maker. Finely chop the onion and mince the garlic, then sauté in butter until softened.
- Shred the peeled potatoes using a box grater with medium-sized holes.
- In a large bowl, whisk together the eggs, milk, shredded cheese, salt, and flour until smooth. Add the shredded potatoes and the cooked onion and garlic, mixing until well combined.
- Lightly brush the preheated waffle iron with oil. Spread a thin layer of the potato mixture onto the iron, pushing it to the edges. Cook until golden brown and steam stops escaping. Serve with your preferred toppings.
Notes
- Mashed potatoes can be prepared a day in advance for the Mashed Potato Waffles. For crispier Shredded Potato Waffles, squeeze excess moisture from the shredded potatoes before mixing.
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