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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


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


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


  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!