Making mashed potato waffles from scratch is easy and you can even use leftover mashed potatoes. Serve them simply topped with soured cream and chives or fully loaded with toppings!
You will also love my Savoury Breakfast Waffles
In collaboration with Albert Bartlett.
Let’s talk waffles! Are you a sweet or a savory waffle lover? I love them both with equal passion, but these mashed potato waffles are my current favourites.
I am sure you are familiar with frozen potato waffles. They were first introduced in the UK and Ireland in the early 1980s and they have remained hugely popular ever since.
Albert Bartlett, the UK’s leading fresh potato supplier, asked me to contribute an 80s-inspired recipe to celebrate their 70th anniversary. It had to be potato waffles, right? Made from scratch potato waffles that is, best consumed with a Duran Duran playing on the tape deck 😉
Rooster potatoes are very versatile – you can roast, mash, bake or fry them. They have a distinctive red skin and creamy yellow flesh and are excellent for making mashed potatoes which is the base for these potato waffles.
How to make perfect mashed potatoes
Making mash is hardly rocket science, but following these steps will guarantee excellent results:
- Use only floury potatoes such as Rooster. New potatoes are not suitable for mash, don’t even try!
- Heat the milk and butter before adding to the mash
- Add the milk and butter gradually until you have the right consistency
- For skinny mashed potatoes you can use skimmed milk or some of the boiling water.
- For indulgent mashed potatoes use whole milk or cream.
- Customise by adding mustard, horseradish, grated cheese, herbs etc.
- Did you know you can make mashed potatoes in your slow cooker? Will be trying that soon
- I often get asked ‘can you freeze mashed potatoes?’. The answer is yes, provided the have been made with whole milk and plenty of butter.
Potato waffle ingredients
- Albert Bartlett Rooster potatoes – look out for them in all major supermarkets
- Whole milk or non dairy milk
- Unsalted butter or vegan spread
- Plain (all purpose) flour
- Baking powder
- Salt
- Garlic granules
- Dijon mustard
- Chopped chives or parsley
- Grated cheese – I used vintage Cheddar (optional)
- Crispy bacon, finely diced (optional)
How to make mashed potato waffles
Step 1. Peel three large Rooster potatoes and then cut into smaller cubes.
Step 2. Bring a large pot of water to the boil, add a teaspoon of salt and the potatoes. Simmer for 15-20 minutes until the potatoes are fork tender.
Step 3. Drain the potatoes and add to a large bowl.
Step 4. Heat the milk and butter in a saucepan or the microwave.
Step 5. Add a splash of the milk /butter into the bowl and start mashing the potatoes.
Step 6. Add the dry ingredients (flour, baking powder, salt, garlic granules) and mix them in.
Step 7. Gradually add more milk until you have a fairly firm consistency. Add the mustard, herbs, cheese and bacon, if using.
Step 8. Divide the mash into 8 equal portions and form into balls – you can do this as you go.
Step 9. Preheat the waffle iron. Brush with a little melted butter and place one of the mashed potato portions on it.
Step 10. Brush the top of the mash with butter and close the waffle iron gently (don’t press it down).
Step 11. Cook for 7-8 minutes until the potato waffle is golden brown and crisp. Gently loosen the waffle using a chopstick or the tip of a knife. Set aside on a wire rack while you prepare the rest of the waffles.
Step 12. Serve your potato waffles simply topped with soured cream and chives or go fully loaded! See below for serving suggestions.
Potato waffles from scratch – troubleshooting
- Make sure your waffle mix is fairly firm – you should be able to roll it in your hands.
- Preheat your waffle iron and brush with melted butter or use cooking spray.
- Do not open the waffle maker while the waffle cooks – you will just ruin it. I speak from experience!
- Gently loosen the waffle with a chopstick before removing from the waffle maker.
- Make smaller waffles – they will cook faster and more evenly.
- Only make as many waffles as you need, leftover mash will keep in the fridge for a day.
- I used this Belgian Waffle maker for this recipe which makes deeper waffles.
Potato waffle variations
- Vegetarian: leave out the bacon and use vegetarian cheese.
- Vegan: use plant-based milk and vegan spread instead of butter. Add a couple of teaspoons of vegan yeast flakes; leave out the cheese and bacon.
- Optional add-ons: wilted spinach, leftover cooked vegetables such as broccoli or squash.
How to serve savory potato waffles
- Top with soured cream, smoked salmon and chives for an indulgent breakfast.
- Top with oven-poached or sunny side up eggs.
- Serve with your full English breakfast instead of hash browns.
- Go fully loaded! I topped my potato waffles with leftover Bolognese sauce, soured cream, salsa, avocado and a fried egg. So freaking delicious!
Leftover potato waffles?
In the unlikely event you have leftovers, keep in the fridge and reheat in the toaster. Alternatively place on a baking sheet and reheat in the oven for a few minutes.
More waffle recipes to try
- Healthy Banana Oat Waffles
- Savoury egg, cheddar and bacon breakfast waffles
- Pumpkin Spice Waffles with Vanilla Ice Cream and Caramel Sauce
- Parmesan waffle, ham, cheese and egg breakfast sandwich
Have you made my potato waffles?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Mashed potato waffles from scratch
Ingredients
- 3 large Rooster potatoes peeled and chopped
- 1/3 cup | 80ml whole milk
- 2 tbsp unsalted butter
- 1/4 cup | 30g plain flour
- 2 tsp baking powder
- 2 tsp garlic granules
- 1/2 tsp salt
- 1 tbsp Dijon mustard
- 5 bacon strips fried until crisp, diced
- 1/2 cup | 60g finely grated Cheddar cheese
- 2 tsp chopped parsley or chives
- 2 tbsp melted butter to brush on waffle maker
Instructions
- Peel three large Rooster potatoes and then cut into smaller cubes.
- Bring a large pot of water to the boil, add a teaspoon of salt and the potatoes. Simmer for 15-20 minutes until the potatoes are fork tender.
- Drain the potatoes and add to a large bowl.
- Heat the milk and butter in a saucepan or the microwave.
- Add a splash of the milk /butter into the bowl and start mashing the potatoes.
- Add the dry ingredients (flour, baking powder, salt, pepper, garlic granules) and mix them in.
- Gradually add more milk until you have a fairly firm consistency. Add the mustard, herbs, cheese and bacon, if using.
- Divide the mash into 8 equal portions and form into balls – you can do this as you go.
- Preheat the waffle iron. Brush with a little melted butter and place one of the mashed potato portions on it.
- Brush the top of the mash with butter and close the waffle iron gently (don’t press it down).
- Cook for 7-8 minutes until the potato waffle is golden brown and crisp. Set aside on a wire rack while you prepare the rest of the waffles.
- Serve your potato waffles simply topped with soured cream and chives or go fully loaded! See notes for serving suggestions.
Video
Notes
Vegetarian: leave out the bacon and use vegetarian cheese.
Vegan: use plant-based milk and vegan spread instead of butter. Add a couple of teaspoons of vegan yeast flakes; leave out the cheese and bacon.
Optional add-ons: wilted spinach, leftover cooked vegetables.
2pots2cook says
Simple is the best ! Thank you so much !
Emily Hill says
I’ve always wanted to try mashed potato waffles with leftover mashed potatoes. They look heavenly!
Tara says
I’ve never heard of mashed potato waffles, but I am definitely trying them. Yum!
Stephanie says
I’ve actually never had waffles made from potatoes but I absolutely love this idea. I’m more of a savory person so these sound perfect to me.
Lucy Parissi says
Oh you must try them! So yummy
Lauren Vavala @ DeliciousLittleBites says
Growing up we always made potato cakes out of leftover mashed potatoes. Never though to do waffles – I am so doing this!!
Sues says
I honestly don’t think there’s a better way to enjoy potatoes! I love how perfectly crispy they get… And always way more delicious with an egg on top. Dream breakfast!!
Lucy Parissi says
Thank you and yes I totally agree!
Linda says
I simply love this idea! I’m a big potato pancake fan and these, with all those crispy edges would be even better. I can think of so many ways to serve them and they’d be perfect as a base for an eggs benedict. Thanks for the super idea.
Lucy Parissi says
Oooh yes didn’t even think of Eggs Benedict. Super idea
Jane Saunders says
Okay, so I have a guilty confession – I still occasionally buy and enjoy those potato waffles found lurking in the freezer department. Despite owning a waffle maker, it has never occurred to me to make my own – thankyou for the reminder that is so blindingly obvious I shouldn’t really need it. These are happening next week during half term with my kids. Oh and all those topping <3