These potato waffles are salty and crispy on the outside, with a soft and fluffy inside. Ready in minutes, they are a perfect savory appetizer or snack!
If you regularly cook with potatoes or want a fun new way to enjoy them, then these potato waffles are your answer!
- Why you’ll love this recipe
- Ingredients needed
- How to make potato waffles
- Tips to make the best recipe
- Storage instructions
- More ways to use potatoes
- Frequently asked questions
- Potato Waffles (Fluffy And Crispy!)
Why you’ll love this recipe
- Simple. This recipe uses simple ingredients and easy to follow steps and no eggs are needed!
- Delicious. With a balance of flavors, these waffles are incredibly delicious.
- Healthy. Compared to fried potatoes, these use a fraction of the oil!
What I love about this recipe is that it also works with leftover mashed potatoes! Whenever I make some for the family, I save a portion to turn into waffles!
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This recipe calls for pantry staples and basic ingredients that you’ll likely already have on hand. This is what you’ll need:
- Potatoes. Choose starchy potatoes like Yukon gold or white potatoes.
- Butter. I used plant-based butter but if you don’t follow a vegan diet, standard butter works.
- Soy milk. Or any milk of choice.
- Salt and black pepper. To taste.
- Onions. Finely chopped or minced.
- Dried thyme. Adds flavor.
- Smoked paprika. For a subtle smokey flavor.
- White truffle oil. Optional, but this works so well with potatoes!
- All-purpose flour. Sift it well to ensure there are no clumps.
- Vegan cream cheese. My preferred cream cheese but standard cream cheese works.
How to make potato waffles
With less than 5 minutes of hands-on time, this recipe is very simple. Ready to cook up some waffles?
Step 1: Cut and boil potatoes
Peel and dice the potatoes and put them in the boiling water for at least 20 minutes to make them tender. After this time, remove the water and place the potato cubes into a bowl.
Step 2: Mash potatoes and add other ingredients
Using a potato masher, mash the potatoes and then add soy milk and non-dairy butter substitute. Mix the ingredients with a wooden spoon. At this point, you can add seasonings as per your taste. Add smoked paprika, white truffle oil, thyme, white caramelized onions, and vegan cream cheese. Now, carefully add flour to make a firm paste, but don’t overdo the mixing.
Step 3: Make waffles
Heat the waffle iron and spray it with the non-stick cooking spray. Scoop the mixture into the waffle iron. Read the waffle maker’s instructions to cook the waffles accordingly, or until golden brown. Once cooked, serve them with sour cream, salsa, chives, scallions or whatever toppings you like.
Tips to make the best recipe
- Don’t overmix the batter, as it will make the waffles chewy and tough.
- Always preheat the waffle iron to ensure maximum crispiness.
- Don’t open the waffle iron while cooking, so the potatoes cook evenly and completely.
To store. Place leftover waffles in an airtight container to store them in the fridge for up to 3 days.
To freeze. Place the cooked and cooled waffles in a ziplock bag and store them in the freezer for up to 3 months.
Reheating. Reheat in the oven on a baking sheet or non-stick pan without oil.
More ways to use potatoes
Frequently asked questions
Potato waffles are healthy because they provide many essential nutrients, vitamins, and fiber.
No, potato waffles aren’t gluten-free because the recipe uses flour. If you’d like to make these gluten-free, swap out the flour for a gluten-free blend.
There are 143 calories per potato waffle.
Potato Waffles (Fluffy And Crispy!)
- 4 large Potatoes
- 1/4 cup butter or butter substitute
- 1/4 cup Soy Milk or milk of choice
- 1/2 teaspoon Salt to taste
- 2 small Onions caramelized
- 2 teaspoons dried Thyme
- 1 teaspoon Smoked Paprika
- 1 teaspoon White Truffle Oil
- 1 cup All Purpose Flour
- 1/4 cup cream cheese
- Peel and dice potatoes, then place in a deep pot with water and bring to a boil. Boil for 20 minutes or until potatoes are very tender. Drain and immediately place potato cubes into a large bowl.
- Mash till almost smooth with a potato masher and then add the non dairy butter substitute and soy milk. Mix it in with a wooden spoon. At this stage, taste and season to your preference.
- Add thyme, smoked paprika, white truffle oil and caramelized onions into the mixture and stir well with a spoon to incorporate. Add Vegan Cream Cheese and mix well. Finally, add in flour and give it a thorough mixing – you may need more flour or slightly less – what you're looking for is something significantly firmer than the initial mashed potatoes, but don't over do it with the flour.
- Heat waffle iron and spray well with non stick cooking spray. Place 1 heaped tablespoon of potato mixture into each waffle cavity and cook according to your waffle makers instructions.
- Once cooked, use a small palette knife to help nudge your "waffle" off the waffle maker and onto your plate.