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!
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.