Potato Waffles

Don’t suffer through a bowl of cold leftover mashed potatoes—transform yesterday’s side dish into airy, crispy, hot mashed potato waffles! These delicious waffles are similar to hash browns or classic German potato pancakes: crunchy and golden on the outside with a tender, savory interior. Our potato waffle recipe is delicious as a breakfast dish or a starchy dinner side.

Potato waffles are sturdier than hash browns because they use smooth-cooked potatoes rather than grated raw potatoes. They’re also lighter, as the batter cooks in a waffle maker rather than being fried in oil. This is a brilliant potato recipe for those who want to branch beyond the basics. Make these mashed potato waffles the morning after a holiday feast—or you may end up making mashed potatoes just to have the leftovers for this recipe.

Potato Waffle Ingredients

• Butter: Butter plays many roles in waffle recipes. Like oil, it adds richness and flavor, but butter’s sugar content also helps caramelize the batter as it cooks, contributing to that signature golden brown crisp on the waffles.
• Flour: Potatoes are the main starch here, but flour thickens the batter so it is sturdy enough to hold its shape in the waffle maker.
• Eggs: Eggs play a few roles in these waffles. The eggs help bind the batter but are light enough to keep it airy. They also add rich flavor.
• Seasonings: These mashed potato waffles are savory thanks to dried minced onion, salt, garlic powder, pepper and minced chives.
• Mashed potatoes: This potato waffle recipe is perfect for using leftover mashed potatoes. The only caveat? Use potatoes without added milk or butter for the ideal texture.
• Sour cream: We like to serve these waffles with a dollop of sour cream. The tang brightens the rich potatoes.

Directions

Step 1: Make the batter base

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Preheat the waffle maker according to the package directions. While it warms, in a large bowl whisk together the butter, flour, eggs, dried minced onion, salt, garlic powder and pepper. Mix until well blended.

Step 2: Add the potatoes

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Add the mashed potatoes to the bowl. Stir until thoroughly combined.

Step 3: Cook the waffles

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Add the waffle batter to the waffle maker.

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Cook the waffles according to the manufacturer’s directions until golden brown.

Editor’s Tip: Waffles are ready when they’re golden brown on both sides, which should take three to five minutes per waffle.

Step 4: Garnish and serve

If desired, serve the waffles with sour cream and chives.

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Potato Waffle Variations

• Make gluten-free potato waffles: Substitute an all-purpose gluten-free flour mix to make an easy gluten-free side dish.
• Change the seasonings: Since potatoes taste great with almost all spices, you can flavor these waffles any way you like. Add heat with cayenne, add a smoky flavor with cumin or paprika, or try chili powder for a Tex-Mex twist.
• Add some cheese: Mix in some shredded cheddar, Swiss or Gruyere to the batter for a cheesy twist.
• Use another mashed root vegetable: Make tasty, healthy waffles with a different root vegetable—think mashed sweet potatoes, turnips, carrots or a mix. You can also use a creative mashed potato recipe, such as cheesy mashed potatoes.

How to Store Potato Waffles

Leftover potato waffles can be stored in an airtight container in the refrigerator for up to three days. The exteriors may soften as they sit, but they will crisp back up when reheated.

Can you freeze potato waffles?

Yes, potato waffles freeze well. Allow the cooked waffles to cool completely, then freeze them in an airtight container or freezer bag with pieces of parchment layered between the waffles to keep them from sticking together. Store the waffles in the freezer for up to three months, and defrost in the refrigerator before reheating.

How do you reheat potato waffles?

Reheat potato waffles in the oven or toaster oven to warm them up and re-crisp the exterior.

Potato Waffle Tips

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How do you make mashed potatoes for waffles?

Using the right kind of potato is the most important part of making mashed potatoes—think starchy spuds like Yukon Golds. Ideally, mashed potatoes for waffles shouldn’t contain milk or butter, as that can throw off the ratios in the batter. Since many of our favorite mashed potato recipes do contain cream, milk and/or butter, you can prepare your recipe (cooking and mashing the potatoes), then set aside some plain, unseasoned potatoes for tomorrow’s waffles before enriching the mashed potatoes you plan to serve with dinner. We also love using our cream cheese mashed potato recipe to make waffles (just skip the butter) for a bold, tangy flavor.

Why are my potato waffles chewy and tough?

The leading cause of tough waffles is simple: overcooking. As waffles sizzle between the hot walls of the waffle maker, they lose moisture. When done right, that makes them light and tender, but cooking too long can make waffles dry and chewy.

Potato waffles may also be tough if you use heavy-duty flour, like bread flour. Additionally, stirring the waffle batter for too long can overdevelop the gluten, resulting in a firm, chewy waffle.

What can you serve with potato waffles?

These savory mashed potato waffles are a perfect breakfast recipe to serve alongside chorizo, sausage, eggs or bacon. And like potato pancakes, they’re also a tasty dinner side dish. Serve them with pork chops or roast chicken for a hearty meal, or let the waffles bulk up a lighter dinner, like a big bowl of soup.