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!
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!
- 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
- 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
- 5 to 6 C baby spinach
- almond ricotta (thinned out with nondairy milk and apple cider vinegar)
- vegan sour cream
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.
Once the onions are caramelized, combine them with mashed potatoes, nutritional yeast, garlic, basil, chili powder, nutmeg, sea salt, and ground black pepper.
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!
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.
- 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!
- Sauté spinach in the same pan you used for the onions until it’s just wilted.
- Combine the ingredients for the fresh salsa in a bowl.