Mashed Potato Waffles
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.
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
Tried this recipe?Let us know how it was!