These savory potato waffles are made with mashed potatoes, onion, garlic, eggs, and flour. Crispy, flavorful, and perfect for any meal!
You know those days when you open the fridge and see leftover mashed potatoes staring back at you? It’s like they’re daring you to be creative. I’ve been there. One day, I decided to stop letting them mock me and did something about it. Enter: potato waffles.
I remember the first time I tried this—it was one of those “let’s experiment and hope for the best” moments. I wasn’t expecting much, honestly. But when that golden, crispy waffle came out of the iron, my curiosity got the best of me. I took one bite, and suddenly, it wasn’t just about saving leftovers—it was about creating something new.
Now, potato waffles are my little secret weapon. They’re perfect for brunches, lazy dinners, or whenever you need to feed people and look like a genius without trying too hard. And here’s the kicker: they’re so good, I sometimes make extra mashed potatoes just to have an excuse to whip these up.
Why You’ll Love This Potato Waffles Recipe?
- Leftover Magic: No more awkward containers of mashed potatoes lurking in your fridge.
- Quick and Easy: 25 minutes from start to finish. Yes, really.
- Crispy Outside, Soft Inside: The texture is absolute perfection.
- Endlessly Versatile: Breakfast, lunch, dinner—these waffles fit in anywhere.
Ingredient Notes:
These ingredients are simple, but they come together in a way that’s just… right:
- Butter: Adds richness and gets the onions and garlic going.
- Onion and Garlic: The savory base that gives the waffles that wow factor.
- Mashed Potatoes: Leftovers work perfectly here. Just make sure they’re seasoned, or your waffles might feel a little flat.
- Eggs: The glue that holds it all together. No eggs? Try a flax egg for a plant-based twist.
- Flour: This adds structure and helps crisp up the waffles. You can sub in gluten-free flour if needed.
- Salt and Pepper: Keep it simple—you’re letting the other flavors shine.
How To Make Potato Waffles?
Step 1. Sauté the Onion and Garlic
Start by melting the butter in a skillet over medium heat. Toss in the chopped onion and garlic, and cook them until the onion is soft and starting to turn golden. It should take about 5-7 minutes. Your kitchen is going to smell amazing.
Step 2. Preheat the Waffle Iron
While the onion mixture cools, preheat your waffle iron. Don’t forget to grease it if you know it tends to stick. Nobody likes losing half their waffle to the iron.
Step 3. Mix It All Together
In a big mixing bowl, combine the onion mixture, mashed potatoes, eggs, flour, salt, and pepper. Stir until everything’s just blended. It doesn’t have to be perfectly smooth—a little texture is totally fine.
Step 4. Cook the Waffles
Scoop about 1/4 to 1/2 cup of the batter into the center of your waffle iron. Close the lid and let it cook for 3-5 minutes, depending on your waffle iron. You’ll know it’s done when it’s golden brown and crisp on the outside. Repeat with the remaining batter.
Want To Save This Recipe?
Storage Options:
Got leftovers? (It’s rare, but it happens.) Store the waffles in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or oven at 350°F for a few minutes—they’ll crisp right back up. If you want to freeze them, lay the waffles flat on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.
Variations and Substitutions:
Potato waffles are the ultimate blank canvas. Here are some ideas to make them your own:
- Cheesy Goodness: Add shredded cheddar or Parmesan to the batter for extra flavor.
- Herby Vibes: Stir in fresh parsley, chives, or thyme for a pop of freshness.
- Spicy Twist: Mix in a pinch of cayenne or smoked paprika for a little heat.
- Gluten-Free Option: Use almond flour or a gluten-free blend instead of all-purpose flour.
What to Serve with Potato Waffles?
These waffles are like the best friend of every meal—they go with everything:
- Breakfast: Pair with crispy bacon and a fried egg for a savory morning feast.
- Dinner: Serve alongside grilled chicken, roasted salmon, or even meatloaf.
- Snacks: Top with sour cream and chives for a quick, satisfying bite.
Frequently Asked Questions:
Can I make the batter ahead of time?
Definitely! You can mix the batter and store it in the fridge for up to 24 hours. Just give it a good stir before using.
Can I use sweet potatoes instead?
Yes! Sweet potatoes add a slightly sweeter flavor, and they work beautifully in this recipe.
How do I keep the waffles from sticking?
Make sure your waffle iron is hot and well greased before you add the batter. And don’t rush it—let them cook fully before opening the lid.
There you have it—crispy, savory potato waffles that are ridiculously easy and endlessly versatile. Whether you’re clearing out leftovers or just craving something unique, these waffles deliver every time.
So, are you team bacon-and-eggs or sour-cream-and-chives? Got your own twist on the recipe? I’d love to hear how you make these waffles your own—drop me a comment below!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Potato Waffles
Ingredients
- 2 tablespoons butter
- 1 large onion chopped
- 2 garlic cloves minced
- 2 cups mashed potatoes leftover or freshly made, seasoned
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Prepare the Onion and Garlic
- In a medium-sized skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, stirring occasionally, and cook for approximately 5-7 minutes until the onion becomes soft and translucent. Remove from heat and set aside to cool slightly.
Preheat the Waffle Iron
- While the onion mixture cools, preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with non-stick cooking spray if necessary.
Combine the Ingredients
- In a large mixing bowl, combine the sautéed onion and garlic mixture with the mashed potatoes, eggs, flour, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. The batter should have a thick consistency.
Cook the Waffles
- Scoop approximately 1/4 to 1/2 cup of the batter (adjust based on your waffle iron size) and place it in the center of the preheated waffle iron. Close the lid and cook for 3-5 minutes, or until the waffle is golden brown and crispy. Carefully remove and repeat with the remaining batter.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
