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5.0 from 24 votes

Mashed potato waffles from scratch

Making mashed potato waffles from scratch is easy and you can even use leftover mashed potatoes. Serve them simply topped with soured cream and chives or fully loaded with toppings!

Prep Time
20 mins
Cook Time
20 mins
Total Time
28 mins
Servings: 8 waffles
Course: Breakfast
Cuisine: American

Ingredients

  • 3 large Rooster potatoes peeled and chopped
  • 1/3 cup | 80ml whole milk
  • 2 tbsp unsalted butter
  • 1/4 cup | 30g plain flour
  • 2 tsp baking powder
  • 2 tsp garlic granules
  • 1/2 tsp salt
  • 1 tbsp Dijon mustard
  • 5 bacon strips fried until crisp, diced
  • 1/2 cup | 60g finely grated Cheddar cheese
  • 2 tsp chopped parsley or chives
  • 2 tbsp melted butter to brush on waffle maker

Instructions

    Cup of Yum
  1. Peel three large Rooster potatoes and then cut into smaller cubes.
  2. 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.
  3. Drain the potatoes and add to a large bowl.
  4. Heat the milk and butter in a saucepan or the microwave.
  5. Add a splash of the milk /butter into the bowl and start mashing the potatoes.
  6. Add the dry ingredients (flour, baking powder, salt, pepper, garlic granules) and mix them in.
  7. Gradually add more milk until you have a fairly firm consistency. Add the mustard, herbs, cheese and bacon, if using.
  8. Divide the mash into 8 equal portions and form into balls – you can do this as you go.
  9. Preheat the waffle iron. Brush with a little melted butter and place one of the mashed potato portions on it.
  10. Brush the top of the mash with butter and close the waffle iron gently (don’t press it down).
  11. 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.
  12. Serve your potato waffles simply topped with soured cream and chives or go fully loaded! See notes for serving suggestions.

Notes