Go Back
–+ servings
potato waffles served on a plate.
Print Recipe
5 from 2 votes

Potato Waffles

Enjoy crispy and fluffy potato waffles, perfect for a savoury breakfast or snack. Top them with your favourite ingredients!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish, Snack
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 waffles
Author: James Wythe

Ingredients

  • 4 medium potatoes peeled, cubed
  • 3 tbsp herb butter or plain butter I opt for dairy-free
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 80 ml cream I used soya
  • 1 tbsp cream cheese I used dairy free
  • 3 tbsp tapioca flour or corn flour
  • Oil for greasing the waffle iron
Metric - US Customary

Instructions

  • Firstly, prepare your potatoes. Peel and cut them into cubes.
  • Add the potatoes to a pot of boiling water and reduce heat. Simmer for 15 minutes or until fork tender. Drain and transfer them into a large bowl.
  • Add the butter, garlic powder, onion powder, cream and cream cheese. Season to taste with salt and pepper
  • Mash the potatoes using a potato masher until smooth and well combined.
  • Once you have a smooth potato mash, fold in tapioca flour. Stir until you have a well-combined potato dough.
  • Grease your waffle iron and brush it with cooking oil. Take around ¼ cup of the batter and place it onto the waffle iron. Close the waffle iron and cook the waffles for 4-5 minutes or until the waffle iron stops to steam. Repeat the process with the remaining potato dough.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for up to 2 days. Reheat in the toaster or on the stovetop.
To Freeze: Freeze in an airtight container for up to 2 months. Defrost in the fridge or reheat from frozen in a toaster or on the stovetop.
Tip 1: If you don't have a waffle maker you could make potato pancakes in the oven on a baking sheet or on the stove.
Tip 2: If you have some that like it spicy and others that don't, you can cook some with the regular recipe and then mix in some chilli powder for the rest!
Tip 3: These are great to make ahead of time and freeze to reheat for a quick breakfast or snack later in the month.

Nutrition

Calories: 155kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Fiber: 3g | Sugar: 1g