Homemade potato waffles are a must-try: simple to prepare, delicious, and perfect any time of day. They’re a quick family favourite, ready in about 30 minutes.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Potato Waffles
- Substitutions
- Variations
- How to make Potato Waffles
- Leftovers
- Recipe FAQs
- More Potato recipes
- You might also like
- Rate it…
- Potato Waffles Recipe
Why this recipe works
This potato waffle recipe is versatile and fuss-free. Use it for a savoury breakfast, snack, brunch or as a unique side dish. The method is straightforward and takes around half an hour, and the recipe is egg-free, which makes it suitable for vegan cooking when vegan butter and dairy-free cream cheese are used.
If you’d prefer not to mash fresh potatoes, use leftover mashed potatoes instead — simply skip the boiling and mashing steps and combine the mashed potato with the remaining ingredients.
Ingredients to make Potato Waffles
- Potatoes – the base of the recipe. Use leftover mashed potatoes if you have them.
- Herb butter or plain butter – adds richness; dairy-free butter works well for a vegan option.
- Garlic powder – for savoury depth.
- Onion powder – complements the garlic.
- Cream – a splash of cream (plant-based if desired) for creaminess.
- Cream cheese – a small amount to bind and enrich (use dairy-free if needed).
- Tapioca flour or corn flour – helps the mixture hold together and keeps it gluten-free.
- Oil – for greasing the waffle iron.
- Salt and black pepper – to season.
See the recipe card below for exact quantities.
Substitutions
- Seasonings: Swap in your favourite herbs and spices to match the meal.
- Flour: All-purpose flour or other gluten-free flours can replace tapioca or corn flour.
- Oil: Cooking spray can be used to grease the waffle iron instead of oil.
Variations
- Spicy: Add cumin, chili powder or chopped green chiles for heat.
- Deluxe: Top with bacon, salsa, a poached egg, avocado, beans, cheddar, sour cream or chives.
- Kid friendly: Serve with ketchup or a favourite dipping sauce for children.
How to make Potato Waffles
Step 1: Peel and cube the potatoes.
Step 2: Place the potatoes in boiling water, reduce heat and simmer for about 15 minutes or until fork-tender. Drain and transfer to a large bowl.
Step 3: Add butter, garlic and onion powders, cream and cream cheese. Season with salt and black pepper to taste.
Step 4: Mash the potatoes until smooth and well combined.
Step 5: Fold in the tapioca or corn flour and mix until the potato mixture forms a dough.
Step 6: Grease the waffle iron with oil. Scoop about 1/4 cup of batter onto the iron, close and cook for 4–5 minutes or until the steam subsides and the waffle is golden brown. Repeat with the remaining batter.
Hint: Finished potato waffles should be golden brown and slightly crisp on the outside.
Leftovers
Store leftover waffles in an airtight container in the refrigerator for up to two days. Reheat in a toaster or on the stovetop for best texture. You can also freeze them in an airtight container for up to two months; reheat from frozen in a toaster or on a pan.
Recipe FAQs
They can be. Potatoes provide vitamins and minerals, but toppings such as sour cream or lots of cheese add calories. As a base, these waffles are a wholesome option.
Yes — they are safe to eat cold from the fridge. For best flavour and texture, reheat in a toaster or on the stovetop.
More Potato recipes
- Air Fryer Jacket Potato
- Hasselback Potatoes
- Leek and Potato Soup
- Potato Cakes
- Potato Rosti
- Potato Stew
- Smashed Potatoes
You might also like
Sides
Potato Rosti
Air Fryer Recipes
Air Fryer Roast Potatoes
Sides
Bombay Aloo (Bombay Potatoes)
Sides
Parmentier Potatoes
Rate it…
Made these Potato Waffles? Please leave a star rating and a comment — feedback helps improve recipes. If you enjoy the content, consider subscribing to get new recipes delivered to your inbox.
Potato Waffles
Ingredients
- 4 medium potatoes, peeled and cubed
- 3 tbsp herb butter or plain butter (dairy-free option works)
- 1 tsp garlic powder
- 1 tsp onion powder
- 80 ml cream (soy or other plant-based if desired)
- 1 tbsp cream cheese (dairy-free if preferred)
- 3 tbsp tapioca flour or corn flour
- Oil for greasing the waffle iron
Instructions
- Peel and cube the potatoes.
- Boil the potatoes for about 15 minutes until fork tender. Drain and transfer to a bowl.
- Add butter, garlic powder, onion powder, cream and cream cheese. Season with salt and pepper.
- Mash until smooth and combined.
- Fold in the tapioca or corn flour until you have a cohesive dough.
- Grease the waffle iron. Place about 1/4 cup of batter on the iron, close and cook 4–5 minutes or until golden and steam subsides. Repeat with remaining batter.
Notes
Step-by-Step Photos: Step photos are included above to guide you.
Substitutions & Variations: Options are listed in the post above.
To Store: Keep in an airtight container in the fridge for up to 2 days. Reheat in a toaster or on the stove.
To Freeze: Freeze for up to 2 months; defrost in the fridge or reheat from frozen.
Tip 1: Without a waffle maker, shape and cook as pancakes on the stovetop or bake on a sheet in the oven.
Tip 2: If serving both spicy and mild preferences, split the batter and add chilli powder to half.
Tip 3: These freeze and reheat well for a quick breakfast or snack.
Nutrition
Carbohydrates: 22 g |
Protein: 3 g |
Fat: 7 g |
Saturated Fat: 2 g |
Fiber: 3 g |
Sugar: 1 g
Share your photos and tag the recipe creator on social media.