My Waffle Iron Secret
I love my waffle iron. But I don’t just use it for waffles. One day, I had too many leftover mashed potatoes. I didn’t want to waste them. So I got a funny idea. I thought, what if I put them in the waffle iron? I still laugh at that. It worked perfectly.
Now I make potato waffles two ways. The first way uses soft, creamy mashed potatoes. The second uses crispy shredded potatoes. Both are delicious. This matters because it turns simple potatoes into something special. It makes a regular meal feel like a party.
Let’s Make Mashed Potato Waffles
Start with your mashed potatoes. You can make them fresh or use leftovers. I often use leftovers from last night’s dinner. That’s my little secret for a fast meal. Mix them with cheese, eggs, and flour.
First, cook some onion and garlic in butter. Doesn’t that smell amazing? Mix that into your potato batter. Brush your hot waffle iron with a little oil. Spoon the batter on and spread it thin. Cook until it’s golden and crisp.
Now for the Shredded Kind
The shredded potato waffles are different. They have a wonderful crunch. You grate the potatoes raw. A box grater works just fine. I like the medium holes. It makes the pieces just right.
Mix the shreds with eggs, cheese, and that same yummy onion mix. Spread this batter thin too. Cook it until the steam stops. That’s how you know it’s done. Fun fact: The first waffle irons were two metal plates with wooden handles! People held them over a fire.
Why This All Works So Well
The waffle iron gives you the best texture. It makes the outside crispy and the inside soft. Every little square holds your toppings. This matters because food should be fun to eat. The crunch and the soft potato together are just right.
You can use any kind of potato you have. That’s the beauty of it. No fancy ingredients are needed. It’s really about being clever with what you’ve got. What’s your favorite potato to cook with? I’d love to know.
The Best Part: Toppings!
This is where you can play. I love a big spoon of sour cream. My grandson loves crispy bacon on his. Try sliced avocado or a fried egg. Even some tangy sauerkraut is good.
Set everything out in little bowls. Let everyone build their own waffle. It makes dinner time so happy and loud. What topping would you try first? Tell me your dream combination.
Your Turn in the Kitchen
I hope you try these. They are hard to mess up. If the first one isn’t perfect, that’s okay. Mine never are! The next one will be better. Cooking is about trying, not being perfect.
These waffles are great for breakfast, lunch, or dinner. They turn a simple potato into a whole meal. Will you try the mashed version or the shredded one first? I’m so curious which one you’ll like more.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Potatoes (for mash) | 6 medium | For the mashed potato base |
| Salted butter | 1/4 cup | For the mashed potatoes |
| Milk | 1/2 cup | For the mashed potatoes |
| Salt | 1/2 tsp | For the mashed potatoes |
| Mashed potatoes | 3 cups | Prepared from above, or leftover |
| Butter | 2 tbsp | For sautéing |
| Onion | 1, diced | |
| Garlic | 2 cloves, minced | |
| Large eggs | 3 | |
| Flour | 1/2 cup | |
| Shredded cheddar cheese | 1 1/2 cups | |
| Salt | 1 tsp | For waffle mixture |
| Potatoes (for shredding) | 5 | For shredded potato waffles |
| Salt | 1 1/2 tsp | For shredded potato waffles |
Easy Potato Waffles Two Ways
Hello, my dear! Come sit. Let’s talk about potato waffles. They are pure magic. You can make them two wonderful ways. One uses fluffy mashed potatoes. The other uses crispy shredded potatoes. Both are perfect for any meal. I love how they make the kitchen smell. Doesn’t that smell amazing?
My grandson invented these one snowy morning. We had so many leftover mashed potatoes. He said, “Grandma, can we put them in the waffle iron?” I still laugh at that. But you know what? It worked beautifully. Now it’s our favorite trick. It turns simple potatoes into something special. Let me show you how.
Step 1: The Potatoes
First, make your mashed potatoes. Peel and chop six medium potatoes. Cover them with cold water in a pot. Bring it to a boil, then let it simmer. They are ready when a fork slides in easily. Drain all the water out. Now, mash them with butter, milk, and a little salt. This part is so comforting.
Step 2: Add Flavor
Dice one onion and mince two garlic cloves. Melt two tablespoons of butter in a pan. Cook the onion and garlic until they are soft and sweet. This smell is the start of a good meal. It always reminds me of my own grandma’s kitchen.
Step 3: Mix Everything
In a big bowl, combine three cups of your mashed potatoes. Add the cooked onion and garlic. Crack in three eggs. Stir in one cup of flour, one cup of shredded cheese, and a teaspoon of salt. Mix it until it’s all friendly. The batter will be nice and thick.
What’s your favorite cheese to cook with? Share below!
Step 4: Cook the Waffles
Heat up your waffle iron. Brush it lightly with a little oil. I use a pastry brush with coconut oil. Spoon your potato batter onto the hot iron. You’ll need to spread it thin to the edges. Close the lid and let it work its magic.
Step 5: Serve & Enjoy
Cook until the waffle is golden and crisp. The steam will slow down when it’s done. Carefully lift it out with a fork. Now for the best part: the toppings! I love sour cream and scallions. My grandson piles on bacon and avocado. What will you choose?
Three Tasty Twists to Try
Once you know the basics, you can play! Here are three fun ideas. They make the recipe feel new again. I love changing it with the seasons.
The Garden Patch
Add a handful of finely chopped spinach and some fresh dill to the batter. It’s fresh and green.
The Spicy Southwest
Mix in a diced jalapeño and use pepper jack cheese. Top with salsa and a squeeze of lime.
The Autumn Harvest
Swap half the potato for grated sweet potato. Add a pinch of cinnamon. So cozy and warm.
Which one would you try first? Comment below!
Serving Your Masterpiece
These waffles are a whole meal on a plate. But they love company. For a hearty dinner, serve them with a simple green salad. A fried egg on top makes it perfect for brunch. For garnish, a dollop of sour cream and a sprinkle of chives looks lovely.
What to drink? A cold glass of apple cider is wonderful. For the grown-ups, a crisp lager beer pairs nicely. It cuts through the richness.
Which would you choose tonight?
Storing Your Potato Waffles for Later
Let’s talk about saving some for tomorrow. These waffles keep well. Cool them completely first. Then store in the fridge for three days.
You can freeze them for a month. I lay them on a baking sheet to freeze. Then I pop them into a bag. This stops them from sticking together.
Reheat in a toaster or oven. It makes them crispy again. I once microwaved one and it got soggy. The toaster is your best friend here.
Batch cooking saves busy weeknights. Make a double batch on Sunday. You will thank yourself on Wednesday. This matters because good food should be easy.
Have you ever tried storing it this way? Share below!
Fixing Common Potato Waffle Troubles
Sometimes our cooking needs a little help. First, a soggy waffle. This means too much moisture. Squeeze shredded potatoes in a towel.
Second, the batter sticks to the iron. Always brush the iron with oil. I remember when I forgot once. We had a big mess to clean.
Third, it falls apart when you lift it. Let it cook a bit longer. Wait for the steam to stop. A golden brown color is your clue.
Fixing these issues builds your confidence. It also makes your food taste better. A crispy waffle is a happy waffle. You deserve that perfect bite.
Which of these problems have you run into before?
Your Potato Waffle Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use your favorite gluten-free flour blend. It works just the same.
Q: Can I make the batter ahead?
A: The shredded potato batter is best used right away. But mashed potato batter can sit overnight.
Q: What cheese can I swap for cheddar?
A: Try Monterey Jack or Gouda. Any melty cheese will be delicious.
Q: Can I make a smaller batch?
A: Of course. Just cut all the ingredients in half. Your waffle iron will be less crowded.
Q: Any fun optional tips?
A: Add a pinch of paprika to the batter. Fun fact: Paprika comes from dried peppers! It gives a nice, warm color.
Which tip will you try first?
From My Kitchen to Yours
I hope you love these waffles. They are cozy and filling. I make them for my grandkids all the time. Their favorite topping is sour cream and chives.
I would love to see your creations. Did you try the mashed or shredded version? What yummy toppings did you pile on top?
Have you tried this recipe? Tag us on Pinterest! You can find me at @GraceEllingtonsKitchen. Thank you for cooking with me today.
Happy cooking!
—Grace Ellington.
Easy Potato Waffles Two Ways
Description
Enjoy crispy, savory waffles made two delicious ways: from creamy mashed potatoes or from shredded potatoes. Perfect for breakfast, brunch, or a fun dinner.
Ingredients
Mashed Potato Waffles:
Mashed Potatoes:
Waffle Ingredients:
Shredded Potato Waffles:
Instructions
- Make mashed potatoes. This can be done the night before. Peel and chop potatoes. Cover with water and bring to a boil. Simmer until the potatoes are soft. Drain. This works well if you use leftover mashed potatoes.
- Mash with butter, milk and salt.
- Dice onions and garlic.
- Sauté garlic and onion in butter until soft.
- Mix garlic and onion mixture, 3 cups of mashed potatoes and the rest of the ingredients.
- Brush a little oil on the waffle iron. I used a pastry brush and coconut oil.
- Spread it out thin in a preheated waffle iron. Since it is a pretty thick batter, you actually have to spread it out for it to reach the edges of the waffle iron.
- Top with scallions, sour cream, bacon, avocado, sauerkraut, eggs, diced onion.
- Preheat waffle maker.
- Dice onions and garlic.
- Sauté onions and garlic in the butter.
- In a bowl, shred potatoes using a box grater. I like to use the medium holes. I feel like this is the best size for cooking to make sure the potato gets evenly cooked.
- In a separate large bowl, whisk together eggs, milk, shredded cheese, salt, and flour until smooth.
- Add shredded potatoes and the garlic onion mixture to the egg cheese mixture. Mix well.
- Brush a little oil on the waffle iron. I used a pastry brush and coconut oil. Spread it out thin in a preheated waffle iron.
- Add potato mixture to the waffle maker in a thin layer, pushing it out to the outside edges with a spoon.
- Cook until golden brown. An easy way to tell that they are done is when steam stops coming out of the waffle maker.
- Add toppings.
How To Make Mashed Potato Waffles:
How To Make Shredded Potato Waffles:
Notes
- Nutrition information is for one serving of Mashed Potato Waffles. Toppings like sour cream, bacon, and avocado will add additional calories. For crispier shredded potato waffles, squeeze excess moisture from the shredded potatoes using a clean kitchen towel before mixing.