Use up your leftover mashed potatoes to make these simple but tasty mashed potato waffles that make an amazing breakfast or brunch! With crispy edges and a soft interior, these savory waffles are just amazing. The batter is quick to prepare and the waffle iron does all the cooking! Totally gluten-free and dairy-free too!
Jump to:
- Leftover Mashed Potatoes? I’ve got the solution for you!
- Why This Recipe Works:
- Ingredients You’ll Need + Notes/Substitutions:
- How to Make Mashed Potato Waffles (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- More Potato Recipes For Potato Lovers:
- Gluten-Free Waffle Recipes to Make:
- Other Gluten-Free Brunch Recipes to Love:
- Mashed Potato Waffles (Gluten-Free, Dairy-Free)
Leftover Mashed Potatoes? I’ve got the solution for you!
If you’ve got a whole lot of mashed potatoes leftover from the holidays, and are wondering what to do with all those holiday leftovers, I’ve got the answer.
You can either make this amazing loaf of soft and tender mashed potato bread, or these delicious leftover mashed potato waffles that everyone’s gonna love! Eat them for breakfast, brunch or whenever the craving calls for it!
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for these leftover mashed potato waffles are easily available at the local grocery stores (and you might even have most of the ingredients on hand)!
- Super Easy to Make: Trust me when I say that this potato waffle recipe is a cinch to make! Once the batter is ready, let the waffle maker do the work.
- Perfect Texture: With golden brown and crispy edges, but a soft and tender mashed-potato center, these waffles are a great alternative to regular waffles.
- Totally Gluten-Free and Dairy-Free: The best part is that these mashed potato waffles are 100% gluten-free and dairy-free too, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.
Ingredients You’ll Need + Notes/Substitutions:
- Mashed Potatoes: I recommend using real mashed potatoes (as opposed to powdered mashed potatoes) for best results. You can either make a fresh batch of mashed potatoes for this, or use leftover mashed potatoes (either works)!
- Vegan Butter: I used vegan butter to keep this recipe dairy-free. You may also use melted coconut oil as well (I prefer to use refined coconut oil, which is more neutral in flavor, as opposed to extra virgin coconut oil, which has a stronger and more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.
- Eggs: I used two large eggs to help bind the waffle batter together, and are important in this recipe. I personally have not tried making this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, you may try substituting the eggs with acquafaba or an egg-replacer. (If you do make this recipe without eggs, please let me know in the comments how it goes, I’d love to know!)
- Dairy-Free Yogurt: I used dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal Greek yogurt instead.
- Gluten-Free Flour: I used a gluten-free all-purpose flour blend, but feel free to use tapioca starch or arrowroot starch instead. If you are not Celiac or gluten-intolerant, go ahead and use normal flour instead.
- Green Onions: I like adding green onions for extra flavor and taste. You may also use chives or other fresh herbs (such as thyme or chopped rosemary).
How to Make Mashed Potato Waffles (Step by Step):
1. Preheat Waffle Iron:
Preheat your waffle maker until the green indicator light turns on (which means the iron is hot enough to be used).
Tip: Make sure waffle iron is hot before placing batter in.
2. Mix Ingredients to Form Waffle Batter
In a large bowl, mix the mashed potatoes, butter, salt, eggs, yogurt, gluten-free flour, and chopped green onions together until you get a homogeneous potato mixture.
Get delicious GLUTEN-FREE recipes each week!
3. Cook Waffles
Brush top and bottom sides of waffle iron with a bit of melted butter or cooking spray, and pour 1/3 cup waffle batter onto the surface of the greased waffle iron. Close waffle iron and allow batter to cook for around 4-5 minutes, or until you see steam coming out from the sides of the waffle maker.
4. Repeat Until Batter is Finished
Repeat until all remaining batter is used.
Tip: Place the cooked potato waffles on a baking sheet in a preheated oven at 300F (150C) to keep warm until all batter has been used up.
5. Enjoy!
Serve these savory waffles with the sauce of your choice.
Serve These Savory Potato Waffles With:
- Roasted Red Pepper Sauce (Goes Great with These Waffles!): Roast 2 red bell peppers (stems and seeds removed) in the oven at 400F for 20 minutes until the skins start to turn dark. Combine the roasted red peppers, 6 tablespoons water, 2 1/2 tablespoon olive oil, 2 tablespoons unsweetened dairy-free yogurt, and 2 teaspoons of salt in the bowl of your food processor or blender. Blend until you get a thick and homogeneous orange mixture. Add more salt as needed and serve drizzled over the mashed potato waffles.
- Pico de Gallo (Salsa Fresca)
- Easy Garlic Aioli (Gluten-Free, Dairy-Free)
- 5-Minute Basil Walnut Pesto (Gluten-Free, Vegan)
- Crispy Air Fryer Bacon (Gluten-Free, Dairy-Free)
- Eggs in any form: poached egg, soft-boiled egg, fried egg.
Dish by Dish Tips/Tricks:
- Cook Until Steam Comes Out: To best way to ensure that the waffles are fully cooked and that they won’t stick to the waffle iron is to cook the waffle batter (without opening the waffle maker) until you see steam coming out from the sides of the waffle maker.
- Optional Add-Ins: Feel free to jazz up these savory waffles even more by adding in other ingredients such as bacon bits, dairy-free cheddar cheese etc.
- Other Condiments: In this recipe, I only used a bit of salt, but feel free to add other condiments such as a teaspoon garlic powder or onion powder for extra flavor, or a pinch of chili powder or grinds of black pepper for a kick of heat.
- Make Potato Pancakes: If you don’t have a waffle maker, you can use the same batter to make mashed potato pancakes instead! Scoop out 1/3 cup of batter per pancakes and pour onto a greased hot skillet over medium heat. Allow batter to cook until the underside is cooked (approximately 2 to 3 minutes) before flipping over and cooking until the other side is done.
Recipe FAQs:
To store, place the cooled mashed potato waffles in an airtight container and store in the refrigerator for up to 3 days. Reheat in a toaster, skillet or in the oven.
To freeze, place the leftover waffles in a single layer in a ziplock bag or freezer-safe container and freeze for up to 2 months.Reheat in a toaster, skillet or in the oven.
More Potato Recipes For Potato Lovers:
- Mashed Potato Bread (Gluten-Free, Dairy-Free)
- Creamy Potato Soup (Gluten-Free, Vegan)
- Crispy Hasselback Potatoes (Gluten-Free, Vegan)
- Creamy Scalloped Potatoes (Gluten-Free, Vegan)
- Crispy Air Fried Potato Wedges (Gluten-Free, Vegan)
Gluten-Free Waffle Recipes to Make:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
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Mashed Potato Waffles (Gluten-Free, Dairy-Free)
- Total Time: 45 minutes
- Yield: 10 waffles 1x
- Diet: Gluten Free
Description
Use up your leftover mashed potatoes to make these simple but tasty mashed potato waffles that make an amazing breakfast or brunch! The batter is quick to prepare and the waffle iron does all the cooking! Totally gluten-free and dairy-free too!
Ingredients
- 2 cups mashed potatoes
- 2 tablespoons melted vegan butter + more for brushing waffle iron
- 2 large eggs, beaten
- 1 1/2 teaspoon salt
- 1/4 cup unsweetened dairy-free yogurt
- 1/2 cup gluten-free all-purpose flour blend
- 1/2 cup chopped green onions
Instructions
- Preheat Waffle Iron: Preheat your waffle maker until the green indicator light turns on (which means the iron is hot enough to be used).
- Mix Ingredients to Form Waffle Batter: In a large bowl, mix the mashed potatoes, butter, salt, eggs, yogurt, gluten-free flour, and chopped green onions together until you get a homogeneous batter
- Cook Waffles: Brush top and bottom sides of waffle iron with a bit of melted butter, and pour 1/3 cup of batter onto the surface of the oiled waffle iron. Close waffle iron and allow batter to cook for around 4-5 minutes, or until you see steam coming out from the sides of the waffle maker.
- Repeat Until Batter is Finished: Repeat until all batter is used (Place cooked waffles in oven at 300 deg Fahrenheit (150 deg. Celsius) to keep warm until all batter has been used up.
- Drizzle with Sauce and Enjoy: Serve waffles with sauce of choice.
Notes
Mashed Potatoes: I recommend using real mashed potatoes (as opposed to powdered mashed potatoes) for best results. You can either make a fresh batch of mashed potatoes for this, or use leftover mashed potatoes (either works)!
Vegan Butter: I used vegan butter to keep this recipe dairy-free. You may also use melted coconut oil as well (I prefer to use refined coconut oil, which is more neutral in flavor, as opposed to extra virgin coconut oil, which has a stronger and more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.
Eggs: The eggs help to bind the waffle batter together, and are important in this recipe. I personally have not tried making this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, you may try substituting the eggs with acquafaba or an egg-replacer. (If you do make this recipe without eggs, please let me know in the comments how it goes, I’d love to know!)
Dairy-Free Yogurt: I used dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal Greek yogurt instead.
Gluten-Free Flour: I used a gluten-free all-purpose flour blend, but feel free to use tapioca starch or arrowroot starch instead. If you are not Celiac or gluten-intolerant, go ahead and use normal flour instead.
Green Onions: I like adding green onions for extra flavor and taste. You may also use chives or other fresh herbs (such as thyme or chopped rosemary).
Roasted Red Pepper Sauce: Roast 2 red bell peppers (stems and seeds removed) in the oven at 400F for 20 minutes until the skins start to turn dark. Combine the roasted red peppers, 6 tablespoons water, 2 1/2 tablespoon olive oil, 2 tablespoons unsweetened dairy-free yogurt, and 2 teaspoons of salt in the bowl of your food processor or blender. Blend until you get a thick and homogeneous orange mixture. Add more salt as needed and serve drizzled over the mashed potato waffles.
Cook Until Steam Comes Out: To best way to ensure that the waffles are fully cooked and that they won’t stick to the waffle iron is to cook the waffle batter (without opening the waffle maker) until you see steam coming out from the sides of the waffle maker.
Storing/Freezing: To store, place the cooled mashed potato waffles in an airtight container and store in the refrigerator for up to 3 days. Reheat in a toaster, skillet or in the oven. To freeze, place the waffles (separating each waffle with a plastic sheet) in a ziplock bag or freezer-safe container and freeze for up to 2 months.Reheat in a toaster, skillet or in the oven.
This recipe was originally posted in 2016, but has since been republished to include clearer step-by-step instructions, as well as recipe notes and substitutions.
Barely adapted from: Healthy Nibbles & Bits
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Brunch
- Method: Waffle Maker
- Cuisine: Western
Keywords: mashed potato waffles
Good morning Felicia!
These yummy mashed potato waffles are a great hit for me when I want a quick and simple breakfast before I start a busy day ahead.
Thanks again and have a blessed day ahead!
Sending you lots of love,
Mum
★★★★★
Hi Mummy, glad you enjoyed these mashed potato waffles!! 🙂
What type of waffle iron do you use?
★★★★★
Hi Clark, nice to meet you! I use this Oster Belgian Waffle Maker 🙂 Click on the link and you’ll see the model I’m using!
Hi Felicia,
Although writing has never been easy for me, I alwlays have the intention and desire to do journaling. Journaling as in writing usually excites me at the beginning but the truth is that I have great difficulties in trying to maintain a constant discipline to write continuously. My journaling experience has been pretty sporadic and I guess what I lack is the self-discipline and the patience to sit down and write.
I will promise myself to keep on trying and be consistent with my journaling – like you said day by day, bit by bit, and who knows what I will see at the end of it all.
Blessings!
Mum
★★★★★
Mummy! Journal day by day! Maybe you should even start a blog! It’s a great way to practice your writing 🙂
It’s so funny, I was just thinking about my writing not that long ago. I’m an incredibly slow writer, always have been. I always find myself staring at a blank screen when I try to write a blog post, and it usually takes me hours to figure out what to write. I would love to find some time to sit down and work on my writing, but the pressure to constantly post recipes every week plus my job makes this a more difficult task. I have started journaling a bit more in the mornings, which, at the very least, gets me more into the habit of writing. I guess this is just a long way for me to say that I completely understand how you feel!
(P.S. Can I come over for brunch?)
Lisa! So glad you understand how I feel 🙂 Writing is something we have to make time for, just like everything else that matters! And of course, come over for brunch please!!! 🙂 Would be a pleasure to have you over!