Potato waffle recipe with 2 cups mashed potatoes, 1 cup flour, 1 egg & milk. Golden, crispy waffles, soft inside, easy, homestyle breakfast everyone loves.
Ingredients for Potato Waffle Recipe
| Ingredient | Quantity | Why It Matters in This Potato Waffle Recipe |
|---|---|---|
| Potatoes (russet or Yukon) | 2 large (about 1 lb) | High starch content ensures a crispy exterior and fluffy interior |
| Eggs | 2 large | Bind the potato mixture and provide structure |
| All-purpose flour | 3 tbsp | Adds stability without weighing down the waffles |
| Salt | 1 tsp | Enhances the natural potato flavor |
| Black pepper | ½ tsp | Adds subtle warmth and depth |
| Optional cheese (cheddar/parmesan) | ¼ cup | Boosts flavor and adds golden crust |
| Neutral oil (canola, vegetable, or sunflower) | For brushing | Prevents sticking and promotes crispiness in the waffle iron |
How to Make Potato Waffle Recipe
Prepare the potatoes
Peel and grate the potatoes using a coarse grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess liquid is essential for achieving crispy potato waffles.
Mix the batter
Transfer the drained potatoes to a bowl. Add eggs, flour, salt, and pepper. If using cheese or herbs, fold them in gently. Mix until just combined, avoiding overmixing to keep the texture light.
Preheat the waffle iron
Brush the waffle iron with a thin layer of neutral oil and preheat it until hot.
Cook the waffles
Spoon portions of the batter into the waffle iron, spreading evenly. Cook until golden brown and crisp, about 5–7 minutes depending on your iron.
Serve immediately
Remove waffles carefully and serve warm with your favorite toppings.
Potato Waffle Recipe Variations
Cheesy Potato Waffles
Add grated cheddar, parmesan, or a mix of cheeses to the batter for extra flavor and a golden crust.
Herbed Potato Waffles
Incorporate fresh herbs like chives, parsley, or thyme to give a fragrant, savory note to your breakfast bites.
Spiced Potato Waffles
Mix in spices such as paprika, black pepper, or a pinch of cayenne for a subtle kick.
Gluten-Free Option
Substitute all-purpose flour with cornstarch, rice flour, or a gluten-free flour blend to make the recipe suitable for gluten-sensitive diets.
Loaded Breakfast Waffles
Top cooked waffles with fried eggs, crispy bacon, avocado, or sautéed vegetables to create a hearty, customizable breakfast stack.
Storage and Reheating
| Topic | Best Practice | Notes |
|---|---|---|
| Short-term storage | Cool completely, then refrigerate in an airtight container | Prevents moisture buildup and keeps waffles crispy |
| Layering | Place parchment paper between waffles | Stops them from sticking together |
| Refrigeration time | Up to 3 days | Eat within this window for optimal texture |
| Freezing | Freeze in a single layer, then store in freezer bags | Ideal for make-ahead potato waffle recipe prep |
| Oven reheating | Heat at 375°F (190°C) for 5–7 minutes | Restores crispiness evenly |
| Air fryer | Reheat at 350°F (175°C) for 4–6 minutes | Quick method to regain crunch |
| Microwave | Not recommended | Causes soggy texture, loses crispiness |
Serving Suggestions
Classic Breakfast
Serve potato waffles with a fried or poached egg, avocado slices, and a drizzle of hot sauce for a satisfying morning meal.
Brunch Platter
Arrange waffles on a platter with assorted toppings like smoked salmon, cream cheese, and fresh herbs for a brunch-friendly presentation.
Savory Sides
Pair with sautéed vegetables, crispy bacon, or sausage for a hearty breakfast or lunch.
Sweet Twist
Top waffles with a light drizzle of maple syrup, honey, or a dollop of yogurt for a sweeter option without overpowering the potato flavor.
Snack Bites
Cut waffles into smaller squares and serve with dips such as garlic aioli, sour cream, or spicy ketchup for finger-friendly snacks.
Nutrition Information for Potato Waffle Recipe
| Nutrient | Approx. Amount | Notes |
|---|---|---|
| Calories | 220 kcal | Provides energy from potatoes and oil |
| Carbohydrates | 28 g | Main energy source from potatoes |
| Protein | 5 g | Comes primarily from eggs |
| Total Fat | 11 g | From oil and optional cheese |
| Saturated Fat | 2 g | Moderate amount depending on cheese and oil used |
| Fiber | 3 g | Supports digestion and satiety |
| Sodium | 310 mg | Varies with added salt |
| Cholesterol | 70 mg | From eggs in the batter |
Potato Waffle Recipe FAQs
Q1. Why aren’t my potato waffles crispy?
Excess moisture in the potatoes is usually the culprit. Squeeze out water thoroughly and cook in a preheated, well-oiled waffle iron.
Q2. Can I use leftover mashed potatoes for waffles?
Yes, but mix them with some grated potatoes for better texture and crispiness.
Q3. What’s the best waffle iron setting for potato waffles?
Medium-high heat works best to achieve golden, crispy edges without burning.
Q4. Are potato waffles gluten-free?
They can be if you replace flour with cornstarch or a gluten-free flour blend.
Q5. How long do potato waffles last?
Store in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
