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
Equipment
Ingredients
- 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
