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