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mashed potato waffles

mashed potato waffles_hot for food

Look out! I made mashed potato waffles… cause hot for food got a waffle iron and now I’ve got super vegan powers! I know, I know, I’m late to the waffle party. But I honestly have no idea what took me so long to get one of these things. They’re not even expensive! I spent $30 to get one on sale and it’s totally worth every penny – well they don’t make pennies anymore, but you know what I mean.

I tested it out for the first time in the latest episode of RECIPE?! If you have yet to watch this series on the YouTube channel, you’re missing out! They’re proving to be the most popular videos. Don’t forget I post every Wednesday!

READ THIS UPDATE: to the “random reader” who commented that putting potatoes in the food processor makes them gummy… you are correct! And I didn’t know that. Although these were still entirely edible and very tasty… so no complaints… I just thought I needed a “batter” for the waffle iron. So scrap doing what I did in the video and just fold everything into the potatoes. You DO NOT need the nondairy milk. According to the YouTube comments, you don’t even need the flour or baking powder! You can just rough mash the potatoes by hand, fold in the caramelized onions and spices and then plop it on the iron. I’ll try that soon and work at perfecting this one for ya!

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Print Recipe

mashed potato waffles

The point of this recipe is to use leftover mashed potatoes from Thanksgiving or a holiday feast, but if you want to start entirely from scratch I'll explain all that too! 

Course Main Course
Cuisine American
Keyword potatoes, salsa, waffles
Prep Time 49 minutes
Cook Time 8 minutes
Total Time 57 minutes
Servings 5 whole waffles
Author Lauren Toyota

Ingredients

potato waffles

  • 3 C mashed potatoes (3 to 4 cups of peeled, cubed & boiled potatoes, mashed which was 3 medium sized yellow potatoes)
  • 1 C sliced onion
  • 1 tbsp vegetable oil or vegan butter
  • 3 tbsp nutritional yeast
  • 2 garlic cloves
  • 1 tsp dried basil
  • 1 tsp chili powder
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

fresh salsa

  • 2 vine tomatoes, diced
  • 1 shallot, finely chopped
  • 1/2 C finely chopped cilantro
  • 1/2 lime, juiced
  • sea salt and ground black pepper, to taste

toppings

  • 5 to 6 C baby spinach
  • almond ricotta (thinned out with nondairy milk and apple cider vinegar)
  • vegan sour cream

Instructions

  1. Heat a pan over medium heat and caramelize the sliced onion with vegetable oil. This will take approximately 10 to 12 minutes. Stir occasionally and lower the heat if the onions start to burn.

  2. Once the onions are caramelized, combine them with mashed potatoes, nutritional yeast, garlic, basil, chili powder, nutmeg, sea salt, and ground black pepper.

  3. Heat your waffle iron as per instructions on your appliance and ensure it's coated in a thin layer of oil to prevent sticking. Scoop out about 2/3 cup of the batter into the centre of the iron and use a spatula to evenly distribute it around slightly. You don't need to spread it too thin, as the lid of the waffle iron will do that for you while it cooks. Close the lid and cook for 7 to 8 minutes - maybe longer depending on your waffle iron!

  4. Remove the waffle from the iron - I had to unplug mine and flip it upside down onto a rack every time I made a waffle?! Is this just because my appliance is cheap? The waffles are quite delicate so piercing with a fork seemed too risky for removal.

  5. You can keep the waffles in a low temperature oven on a rack or baking tray to keep them warm and staying crisp while you prepare the rest of the toppings. But you'll have plenty of time in between waffle making to prepare what you need... it's a long wait time!
  6. Sauté spinach in the same pan you used for the onions until it's just wilted.
  7. Combine the ingredients for the fresh salsa in a bowl.
  8. Top waffles with sautéed spinach, fresh salsa, and my cashew sour cream or almond ricotta. You can also experiment with different toppings. How about dipping them straight up into my nacho cheese sauce... magical potato on potato action!

10 comments

  • Random Reader 3 years ago

    Blending potatoes in a food processor or blender makes them extremely gummy

    • Lauren Toyota 3 years ago

      you are correct random reader 😀

  • Mariah Smtih 3 years ago

    We are obsessed with waffles in our house but have yet to take a savory spin on them. We will definitely be trying something like this this week! Thanks for the inspiration!

    • Lauren Toyota 3 years ago

      hope you like them!

  • karen 3 years ago

    what waffle iron did you use?

    • Lauren Toyota 3 years ago

      I got a black & decker one on sale

  • Ellen 3 years ago

    Left over mashed potatoes. What is that?
    Hahahahahahahahahahahahahahaha
    But seriously, good idea.

    • Lauren Toyota 3 years ago

      hahaha

  • Rae 3 years ago

    OMG these look and sound so freaking good!

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