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.
Mashed 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.
• Top with soured cream, smoked salmon and chives for an indulgent breakfast.
• Top with 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!