Golden, crisp-edged, and deeply comforting, these mashed potato waffles take simple pantry staples and turn them into a savoury, nutrient‑rich dish that works for breakfast, lunch, or a cosy snack. The exterior cooks to a satisfying crunch while the inside stays tender and fluffy, carrying all the familiar warmth of mashed potatoes but with a fun, elevated twist. Nutritional yeast adds a subtle cheesiness, garlic and onion powder build savoury depth, and fresh parsley brightens everything with a clean, herbal lift. It’s homely, hearty, and quietly wholesome — the kind of recipe that feels indulgent but is built entirely from whole, plant‑based ingredients.

Health Benefits

• Potatoes — Naturally rich in vitamin C, potassium, and resistant starch, potatoes support immune function, heart health, and gut-friendly digestion. Their fibre helps keep you full and stabilises energy levels.
• Nutritional Yeast — A powerhouse of B vitamins, especially B12 (when fortified). It adds protein, boosts energy metabolism, and brings a savoury, cheese-like flavour without dairy.
• Garlic Powder — Concentrated garlic compounds support immune health, may help reduce inflammation, and contribute antioxidants that protect cells.
• Onion Powder — Provides quercetin and other antioxidants linked to heart health, plus natural prebiotics that feed beneficial gut bacteria.
• Parsley — Fresh parsley delivers vitamin K, vitamin C, and chlorophyll. It supports bone health, reduces oxidative stress, and adds a refreshing, cleansing note to the dish.

Together, these ingredients create a waffle that’s not just delicious but nutritionally meaningful — a fibre-rich, vitamin-packed, plant-based option that feels like comfort food while nourishing your body.

Mashed Potato Waffles

Catherine Barclay

Crisp on the outside, fluffy inside, these savoury waffles turn leftover mash into a golden, comforting breakfast or snack with irresistible crunch and homely flavour.

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Course Breakfast, Main Course

Servings 2 servings

Equipment

• Waffle Maker

Ingredients

  

1x2x3x

• 4 large pototoes peeled and chopped
• 2-3 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ cup parsley finely diced

Instructions

 

• Steam or boil the chopped potatoes until they are completely fork-tender. Drain well.
• Mash the potatoes thoroughly while they are still hot. Stir in the nutritional yeast, garlic powder, onion powder, salt, pepper, and parsley until well combined.
• Get your waffle maker very hot. If it is high-quality non-stick, you won't need oil. If you are worried about sticking, you can line it with a piece of parchment paper cut to fit, however I didn't have any issues when cooking for the right length of time.
• Scoop a generous amount of the mashed potato mixture into the centre of the waffle maker. Close the lid and cook for 10 to 12 minutes.
• Do not open the waffle iron too early, or the waffle may split apart. It is ready when it is golden brown and peels away easily from the grates.
• Enjoy topped with any savoury mix you have available, I cooked up some onion, garlic, tomato and mushroom with a splash soya sauce. Adding WFPB no egg holliandaise sauce and a sprinkle of parsley

Keyword Fiber rich, Fibre rich, Mashed Potato, no oil, plant-based, vegan, Waffles, wfpb, wholefood

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